Return to Content

Currant Buttermilk Scones

Currant Buttermilk Scones
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Makes 10 to 12.

“These golden brown scones, studded with currants, are tender and just crumbly enough. Any leftovers (rare) can be used to make fabulous French toast.” Beaver Pond Farm Inn, Warren, Vermont


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 6 ounces unsalted butter, chilled and cut into small chunks
  • 3/4 cup currants
  • 1 cup buttermilk
  • Zest of 1 small orange
  • 2 tablespoons heavy cream or half-and-half


In the bowl of a food processor, mix the flour, sugar, baking powder, and baking soda. Add the butter and combine, pulsing on and off, until the mixture resembles coarse meal. Transfer to a large bowl, add the currants, buttermilk, and orange zest, and mix with a fork until just combined.
Turn out the dough onto a floured surface and knead 8 to 10 times. Shape it into a 10-inch circle about 3/4 inch thick. Cut into 10 to 12 wedges and place on a greased baking sheet. Brush the tops with heavy cream or half-and-half and bake in a preheated 425 degree oven for 15 to 20 minutes.

Updated Wednesday, January 7th, 2009

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.