Dinner with Diane: Currant Heart Scones
Currant Heart Scones
A recipe baked with love, nostalgia, and a beautifully set table
Some recipes stay with you forever, not because they’re complicated, but because of how they make you feel.
These heart scones are one of those recipes for Diane.
The original recipe comes from a Martha Stewart Entertaining book Diane discovered in the 1980s, a time when she was falling in love with baking, hosting, and the art of creating something beautiful for the people she loved. She spent hours pouring over those pages, inspired not just by the food, but by the idea that entertaining could be thoughtful, elegant, and deeply personal.
That inspiration followed her for years.
In the 1990s, Diane catered a close friend’s wedding, creating a full tablescape that looked like it could have come straight out of an entertaining magazine. Every detail was intentional—linens, florals, serving pieces, and, of course, the food. These heart scones were part of that celebration, served warm and shared generously.
And Diane never served them alone.
She always topped them with her homemade strawberry butter—a simple, sweet spread that melted into the scones and became her signature finishing touch. It was the kind of detail guests remembered long after the table was cleared.
Looking back at photos from that day, you can feel it: the joy of creating something beautiful simply because it mattered.
Today, these scones still carry that same heart. They’re tender, lightly sweet, and perfect for slow mornings, special gatherings, or anytime you want to bake something meaningful—especially when finished with a dollop of strawberry butter, just as Diane always intended.
Currant Heart Scones
Currant Heart Scones
4 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
½ pound (2 sticks)butter
½ pint heavy cream
1 cup dried currants
3 tablespoons apple juice
In a large bowl, whisk together the flour, baking powder, baking soda, and sugar until evenly combined. Cut the cold butter into small pieces and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some larger bits remaining.
Pour in the heavy cream and gently fold the mixture together just until a soft dough forms. Be careful not to overmix.
In a small bowl, soak the dried currants in apple juice for several minutes, just until plump. Drain any excess liquid, then gently fold the currants into the dough.
Turn the dough out onto a lightly floured surface and roll to about ½ inch thick for smaller scones or ¾ inch for larger ones. Cut into desired shapes and arrange close together on a greased baking sheet.
Lightly brush the tops with additional cream. Bake in a 375°F oven until the scones are puffed and lightly golden, about 13–15 minutes. Allow to cool slightly before serving.
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