Irish-Style Cream Scones with Currants

Tender, flaky Irish-style cream scones with currants and orange zest. A simple, bakery-style recipe inspired by family heritage and perfect for St. Patrick’s Day or everyday baking.

Irish-Style Cream Scones with Currants

Making these Irish-Style Cream Scones with Currants feels especially meaningful to me.

My grandmother was half Irish and half American Indian and lived in Oklahoma. When I was young, she used to tell me stories about her mother, Addie McClary, and how much she loved to bake. Those stories always stayed with me — the idea of a warm kitchen, simple ingredients, and food made with care.

These scones are my small nod to those roots. A way to honor my great-grandmother’s heritage and celebrate St. Patrick’s Day through something comforting and homemade. They’re tender, lightly sweet, and filled with currants and bright orange zest — perfect with a cup of tea, coffee, or shared at the table with people you love.

Whether you’re celebrating your own heritage or just looking for a beautiful, classic scone recipe, I hope these bring a little warmth to your kitchen too.

Ingredients

• All-purpose flour – The base for tender, structured scones

• Baking powder – Gives lift and fluffy texture

• Sugar – Just enough sweetness to complement the currants

• Salt – Balances the flavors

• Unsalted butter – Cold butter creates flaky layers

• Orange zest – Adds bright, citrusy aroma

• Currants – Tiny bursts of sweet-tart flavor

• Egg + cream – Bring the dough together and enrich the scones

• Sanding sugar (optional) – For a little sparkle on top

These ingredients combine simply yet elegantly to create scones that are tender, lightly sweet, and full of character — perfect for honoring Irish traditions or a cozy baking moment at home.

-- Let’s Make It Together

Baking these scones is simpler than it sounds — and I promise, it fills your kitchen with the most wonderful, warm aroma. Let’s walk through it together:

1. Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper. This keeps the scones from sticking and makes cleanup a breeze.  

2. In a medium bowl, whisk together your flour, baking powder, sugar, and salt.  Then cut in the butter – using your fingers or a pastry blender, until the mixture looks like coarse crumbs. Stir in the orange zest and currants.

3. In a small bowl, whisk together the egg and 4 tablespoons of cream and pour this into the flour mixture. Using your hands, gently knead the dough just until it comes together. If it feels a little dry, add the extra tablespoon of cream. Remember, less is more here — you want the dough soft but not sticky.

4.  Place the dough onto a lightly floured surface and pat it into a 6-inch round, about 1-inch thick. Cut  into 8 equal wedges and place them on the baking sheet, leaving space between each wedge. Sprinkle the tops with sanding sugar.

5.  Bake for 12–15 minutes, or until the tops are golden brown and slightly firm to the touch. 

-- Perfecting the Cooking Process

The key to perfect scones is cold butter and gentle handling. Don’t overmix the dough — you want it just combined so the scones stay tender. Baking them on parchment ensures even browning and easy cleanup, while a quick sprinkle of sugar on top adds a subtle crunch and shine.

-- Add Your Touch

Feel free to swap currants for raisins, dried cherries, or even chocolate chips for a fun twist. Add a tiny drizzle of glaze or a sprinkle of coarse sugar to elevate the look — just like my great-grandmother might have done on special days.

Set the Mood

Want to make enjoying these scones extra special? Check out my tips below to create the perfect cozy atmosphere.

Whether you’re celebrating St. Patrick’s Day or just craving a classic, tender scone, these Irish-Style Cream Scones with Currants are a simple way to honor tradition. 

For more cozy baking inspiration, check out Spiced Ginger Pear Scones, Irish Soda Bread Muffins, or A Bridgerton Brunch: Lady Featherington’s Honeyed Tea Loaf

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Before You Start

• Can I use frozen currants? – Yes, just thaw and pat dry.

• Can I make them ahead? – Dough can be chilled for up to 24 hours; bake fresh.

• What if I don’t have orange zest? – A teaspoon of vanilla or lemon zest works in a pinch.

• How do I store leftovers? – Keep in an airtight container at room temperature for 1–2 days, or freeze baked scones.

 

 

 

Lemon Cream Gelato in Minutes – Williams-Sonoma Starter Taste Test

 

Craving gelato without the fuss? I put the Williams-Sonoma Lemon Cream Gelato Starter to the test—see how it tastes, how easy it is to make, and if it’s worth the splurge.

Lemon Cream Gelato in Minutes – Williams-Sonoma Starter Taste Test

Earlier this summer, I attended a cooking class at Williams Sonoma where they were showcasing some of their seasonal products. The store was full of bright, summery flavors and inspiration, but one item in particular caught my eye—the Lemon Cream Gelato Starter. I’ve made my fair share of custard-style ice creams and classic American churns, but gelato has always felt like a bit of a mystery to me. When I spotted this shortcut, I thought, why not give it a try?

This post isn’t so much a step-by-step recipe as it is a review of the product itself, though I’ll share the simple instructions for using the starter below. Think of it as my honest take on whether this jar of mix  really results in a creamy, citrusy gelato experience.  If you’ve ever been tempted by the idea of homemade gelato but hesitant to tackle it from scratch, this just might be the product for you! 

Enjoy!

The Difference Between Gelato and Other Ice Creams

What is gelato anyway? I’ll admit, I’m pretty new to the world of gelato, having mostly stuck to custard-style ice creams and classic American churns. At first, it all felt a little mysterious—but here’s the gist: gelato is creamier, denser, and often a little more flavorful than regular ice cream.

The main differences are pretty simple. Gelato usually has less fat because it’s made with more milk and less cream, and it’s churned more slowly, which keeps it dense and silky. Traditional gelato makers are designed to do this slow churning, but you don’t need a fancy machine at home. A standard ice cream maker will still give you a smooth, creamy result, especially when using a ready-made starter like this one.

Gelato vs. Ice Cream: What You Need to Know

• Fat & Texture: Gelato uses more milk and less cream → lighter but still creamy.

• Churning: Gelato is churned slowly → dense, silky, and smooth.

• Serving Temp & Flavor: Served at a slightly warmer temperature → melts in your mouth and packs flavor. Less air and fat means the taste really comes through.

• Machine Tip: Traditional gelato makers are designed for slow churning, but don’t worry—you don’t need one. A regular ice cream maker works just fine, especially if you’re using a starter like this one.

Williams-Sonoma Gelato Starter (Lemon Cream) Review

Product overview

When I spotted Williams-Sonoma’s Gelato Starter in the Lemon Cream flavor, I was curious to see how easy it could make homemade gelato. You'll receive two individual packets in the container which allows you to make two separate 1 quart batches.  The starter is premixed, but you’ll still need to add heavy cream and half-and-half to complete the base. The flavor profile promises a bright, citrusy lemon balanced with creamy vanilla—perfect for a refreshing summer dessert that still feels indulgent.

I’ll admit, I’m not a gelato expert, but I do love a creamy, smooth scoop. What I immediately appreciated about this starter was the convenience: it takes the guesswork so you can focus on the fun part—churning and tasting. For anyone who wants to enjoy homemade gelato without spending hours in the kitchen, this Lemon Cream starter feels like a shortcut that doesn’t compromise on flavor or texture.

What I Liked

1. Ease of Use
   The starter is wonderfully straightforward—I hand whisked heavy cream, half-and-half, and the mix, and then put the bowl in the refrigerator to chill for for 4 hours.  Then it was ready for churning. Perfect for anyone who wants to enjoy homemade gelato without a lot of prep or guesswork.

2. Creamy Texture
   The texture was incredibly smooth and creamy, unlike a lot of homemade ice creams. I was honestly astonished at how silky it was, even after freezing. Every spoonful felt indulgent without being heavy.

3. Balanced Flavor
   The lemon flavor is very prominent, but blending it with the milk and cream softens it into a more mellow, rounded taste. It’s bright and refreshing without being sharp or overpowering—just the right balance for a summer treat.

What Could Be Better

Honestly, there’s very little I would change about this gelato starter—I absolutely loved the final result. It’s convenient, easy to use, and produces a creamy, flavorful gelato that tastes like something you’d find in a gelateria. The only thing to note is that it’s a bit of a splurge compared to making gelato from scratch, but if you value convenience and a high-quality, homemade-style gelato experience, it’s worth every penny.

Tips for Getting the Best Result

• Boost the Lemon: If you like a little extra zing, adding a touch of fresh zest can brighten things up beautifully.

• Chill Before Churning: Letting the base rest in the fridge for a few hours—or even overnight—helps the gelato achieve that perfectly smooth texture.

• Don’t Overthink the Machine: I only have a regular ice cream maker without a gelato setting, and it worked perfectly. Whether you have a dedicated gelato machine or a standard one, you’ll still get wonderfully smooth, creamy results—just follow the starter instructions and enjoy the process.

• Add a Fun Twist: This Lemon Cream base is a perfect canvas for mix-ins—fresh berries, chopped pistachios, or a crumble of shortbread cookies take it to the next level without extra fuss.  I'm definitely going to try the shortbread cookie crumbles in my next batch!

Final Thoughts

Is it worth the buy? Yes!

I really enjoyed making gelato with the Lemon Cream starter—it was creamy, flavorful, and incredibly satisfying without requiring hours in the kitchen. I love how convenient it is while still producing a high-quality, homemade-style gelato. I would definitely buy this again to try some of the other flavors Williams-Sonoma offers, like Pistachio, Stracciatella, Mixed Berry, Chocolate Hazelnut, and Cappuccino. If you’re a gelato lover—or just curious to try making it at home—this starter makes it easy, fun, and delicious.

What Items Do I Need?

• Ice cream maker (this is mine)

• Mixing bowl

• Whisk for stirring

• Liquid measuring cups

• Williams-Sonoma Lemon Cream Gelato Starter

• Ice Cream Container

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    RECIPE IS DOWN BELOW👇