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Tender, buttery scones with a lightly golden finish, offering a gentle tang from buttermilk and a rich crumbly texture from butter. Optional currants add bursts of sweetness.

Ingredients

Scale
  • 3 cups (360 grams) all-purpose flour
  • ⅓ cup (67 grams) granulated sugar
  • 2½ teaspoons (12.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • 1 teaspoon (6 grams) salt
  • ¾ cup (170 grams) unsalted butter (1½ sticks), diced into small, uniform cubes
  • 1 cup (240 milliliters) buttermilk
  • ½ cup (75 grams) currants (optional)
  • 1 tablespoon (15 milliliters) heavy cream, for brushing

Instructions

  1. Preheat oven to 400°F (200°C) and position rack in the center.
  2. Sift or whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Add cold, diced butter to the dry ingredients and rub with fingertips until mixture resembles coarse sand or coarse crumbs.
  4. Make a well in the center and slowly pour in the buttermilk; fold gently just until a soft dough forms.
  5. If using, fold in currants carefully to distribute without compressing dough.
  6. Turn dough onto a lightly floured surface and divide into two equal portions.
  7. Shape each portion into a ¾ inch thick round disk without overworking.
  8. Cut each round into eight triangular wedges using a sharp knife.
  9. Arrange wedges spaced apart on a lightly greased baking sheet.
  10. Brush tops of wedges with heavy cream for a glossy, golden finish.
  11. Bake for 15 to 18 minutes or until tops are light golden brown, checking at 15 minutes.
  12. Transfer scones to a wire rack and cool briefly before serving warm.

Notes

Handle dough gently to prevent toughness—minimal stirring after adding buttermilk is crucial., For flakier scones, freeze the diced butter before mixing and optionally freeze shaped scones prior to baking., Allowing scones to rest at room temperature for 15 minutes before baking is optional and can improve rise and texture., Variations include substituting currants with dried fruits, citrus zest, berries, chocolate chips, herbs and cheese, or nuts., Store baked scones at room temperature up to 3 days, refrigerated up to 5 days, or frozen for up to 3 months., Serve warm with softened butter, jam, marmalade, or clotted cream for breakfast, snack, dessert, or teatime.

Nutrition

Find it online: https://cookingcrumbs.com/buttermilk-scones-recipe/