Buttermilk Current Scones

Buttermilk Current Scones

Buttermilk Current Scones 2560 1920 Daryl Duarte

Buttermilk Current Scones

The anglophile in me insists on paying tribute to the English custom of scones. These little biscuits have a nice texture and are perfectly wonderful when adorned with a bit of jam or jelly.


  • 2 cups flour
  • 1/3 cup sugar
  • 11/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tablespoons cold butter cubed
  • 1 egg
  • 1/2 cup buttermilk
  • 11/2 tsp vanilla
  • 2/3 cup currants


  • Preheat the oven to 400 degrees.
  • In a large bowl, combine flour, salt, baking powder, baking soda, sugar, and cubed butter. Using your fingertips, work the butter into the dry ingredients until the mixture has the texture of cornmeal.  It is important the butter be cold and remain cold so you should work quickly. This can also be done with a pastry cutter, or fastest, in the bowl of a food processor. (If using a food processor pulse the mixture 12 or so times, and then transfer them into a large mixing bowl and set the processor aside.)
  • Add the currants and toss them in the flour mixture until they are evenly distributed.
  • In a small bowl, combine the egg, buttermilk, and vanilla. Use a whisk to blend well. Add the egg mixture to the flour mixture and use a wooden spoon or spatula to mix just until the mixture is no longer wet. Do not overmix!
  • Turn out onto an ungreased cookie sheet. Use floured hands to pat into an even circle of dough about 8" across and 1" high. Use a knife or pastry cutter to divide the dough into even pie-shaped pieces. Pull them apart so each scone can cook freely without touching the other scones. You can get eight large scones or 12 smaller scones using this method.
  • Bake for 20 minutes. The outside should be nicely browned, and a cake tester should come out clean when inserted into the largest scone you made. Remove from the oven and transfer the scones to a wire rack. Serve warm.


This can be frozen if you wish. To properly revive a frozen scone, thaw and return it to the oven for 5 minutes at 375 degrees.
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