Buttermilk Currant Scone

Tender, flaky, and sweeter than your average biscuit, these currant-studded scones will elevate your next tea time.  While a slather of butter and jam or some English clotted cream are excellent additions, keeping it simple and plain works just fine – these whole-grain buttermilk currant scones don’t need anything to help them shine!

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Servings 8 large scones
Prep Time 15 minutes
Cook Time 20 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
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  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 large scones
Prep Time 15 minutes
Cook Time 20 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
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Ingredients
Ingredients
Instructions
  1. Preheat oven to 425°F; line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry cutter or two forks, cut butter into the flour mixture until butter is the size of small peas. Add the currants and toss to combine.
  3. Make a well in the center of the flour mixture and add the whisked eggs and buttermilk. Stir gently until a shaggy yet cohesive dough is formed. Transfer dough to a lightly floured board and knead a few times. Shape into an 8-inch circle about 1-inch thick.
  4. Transfer the dough to the prepared baking sheet and cut into 8 pieces as if slicing a pie, leaving the pieces in place. Bake until golden-brown about 25 minutes. Serve hot.
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