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Prep Time
10 mins
Total Time
40 mins
8 scones


2 cups
all-purpose flour, plus more for dusting
500 mL
½ cup
sugar, plus more for sprinkling
125 mL
1 tbsp
baking powder
15 mL
½ tsp
2 mL
½ cup
cold unsalted butter, cut into small pieces
125 mL
⅓ cup
dried currants
75 mL
¾ cup
35% whipping cream, plus more for brushing
175 mL
2 tsp
finely grated lemon zest
10 mL
1 tsp
vanilla extract
5 mL


Step 1

Preheat oven to 400°F (200°C). Whisk together flour, sugar, baking powder and salt. Cut butter into flour mixture using pastry-blender or fingertips until mixture resembles coarse meal. Stir in currants.

Step 2

In small bowl, whisk together ¾ cup (175 mL) cream, egg, lemon zest and vanilla. Stir into flour mixture just until moistened (do not overwork dough). Transfer dough onto lightly floured board; pat into 7-in. (18-cm) round. Cut into 8 wedges. Place wedges 2-in. (5-cm) apart on parchment-lined baking sheet.

Step 3

Brush tops lightly with cream; sprinkle each wedge with pinch of sugar. Bake 18 to 20 min., or until golden brown. Serve warm or at room temperature.


Substitute raisins or dried cranberries for currants.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Baked Goods Nut Free Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 scone):
21 g
Saturated Fat:
13 g
42 g
1 g
17 g
85 mg
5 g
300 mg
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