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Currant, Thyme and Parmesan Scones

Recipe by Catherine L. Blackwood, Columbus, Ohio
First place and Best of Show, Quick Breads (Scones), 2017

Baking temperature: 375 degrees
Baking time: 20 minutes
Yield: 8


  • ½ c dried currants
  • ¼ c brandy or apple juice
  • 1 ¾ c all-purpose flour
  • ¾ c finely shredded Parmigiano Reggiano cheese (3 oz.)
  • 1 T baking powder
  • 1 T sugar
  • 1 T snipped fresh thyme
  • 1 t freshly ground black pepper
  • ½ t salt
  • ¼ c cold butter, cut up
  • 2/3 c whipping cream
  • 1 egg
  • 1 T water
  • Snipped fresh thyme (optional)


  • Line a baking sheet with parchment paper; set aside
  • In a small saucepan combine currants and brandy. Heat over medium heat until just warm; remove from heat. Cover and let stand for 15 minutes, drain
  • In a food processor, combine flour, ½ c of the cheese, baking powder, sugar, thyme, pepper and salt; cover and pulse with several on/off turns to combine
  • Sprinkle butter pieces over flour mixture; cover and pulse several times until mixture resembles coarse crumbs
  • Add drained currants; cover and pulse several times to combine
  • With the motor running, slowly add whipping cream through feed tube until just combined
  • Turn dough out onto a lightly floured surface; knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together
  • Pat or lightly roll dough into an 8 inch circle about ¾ inch thick
  • In a small bowl, whisk together eff and the water; brush over dough circle
  • Sprinkle with the remaining ¼ c cheese and, if desired, additional snipped fresh thyme
  • Using a pizza cutter or floured sharp knife, cut circle into a wedge
  • Cover and chill for 30 minutes up to overnight
  • Preheat oven to 375 degrees; bake about 20 minutes or until scones are golden
  • Remove scones from baking sheet; serve warm or cool completely
  • Place cooled scones in bag; close bag

To reheat scones:

  • Wrap scones in foil
  • Reheat in a 350 degree oven for 12 to 15 minutes or until heated through
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