Prep 40 mins
Cook 35 mins
Tartine Bakery, San Francisco, CA
- 3⁄4 cup zante dried currant
- 4 3⁄4 cups all-purpose flour
- 1 tablespoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 cup granulated sugar
- 1 1⁄4 teaspoons salt
- 1 cup unsalted butter, very cold plus
- 1 tablespoon unsalted butter, very cold
- 1 1⁄2 cups buttermilk
- 1 teaspoon grated lemon zest
- 3 tablespoons unsalted butter, melted
- 1 large sugar crystals
- Note: Zante currants are aka “dried currants”; if you decide to make the scones with fresh berries, instead, (raspberries, blueberries, or strawberries), start with about ½ pint berries; hull and coarsely chop the strawberries, but leave raspberries and blueberries whole; freeze the whole berries or berry pieces in a single layer on a small baking sheet, and then add them to the dough after you add the buttermilk; be careful not to mash the berries into the dough, or you will color it with their juice.
- Preheat oven to 400°; butter a baking sheet.
- Make the dough: in a small bowl, combine the currants with warm water to cover; set aside for about 10 minutes until the currants are plumped; drain well.
- Sift the flour, baking powder, and baking soda in a big mixing bowl or into a large bowl of a stand mixer fitted with the paddle attachment.
- Add the sugar and salt; and stir to mix with a wooden spoon.
- Cut the butter into ½-inch cubes and scatter the cubes over the dry ingredients. If you are mixing by hand, use a pastry blender to cut the butter into the dry ingredients; if you are using the mixer, pulse on and off so that you don’t break down the butter too much.
- You want to end up with a coarse mixture with pea-size lumps of butter visible.
- Add the buttermilk all at once along with the lemon zest and currants; mix gently with a wooden spoon by hand or on low speed if using a mixer.
- Continue to mix just until you have a dough that holds together; if the mixture seems dry, add a little more buttermilk; you still want to see some of the butter pieces at this point.
- Dust your work surface with flour, and turn the dough out onto it.
- Using your hands, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 ½ inches thick.
- Brush the top with melted butter and sprinkle with sugar.
- Using a chef’s knife, cut the dough into 12 triangles; transfer the triangles to the prepared baking sheet.
- Bake for 24-35 minutes, until the tops are lightly browned.
- Remove from oven and serve immediately.
This made 12 beautiful, tender, scones !! I will make these again !! Thanks for sharing !! The next batch will be blueberry :)