Buttermilk Scones

READY IN: 1hr 15mins
YIELD: 12 scones




  • 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.