Currant Buttermilk Scones
From Yankee Magazine's New England Innkeepers' Cookbook
Bread Recipes | Quickbreads, Coffee Cakes Recipes
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.
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