Staple #6: Buttermilk Currant Scones

I LOVE this scone recipe. My mom came across it in the Boston Globe years ago and it’s been a go to family recipe ever since. I have never met a person who has tried these and did not like them. For me, this recipe has a very special place in my heart. As I’ve mentioned before, I really enjoy afternoon tea. It is a ritual I partake in pretty much everyday, as my friends, family and co-workers can attest. Regardless of where I am, sometime between 1 and 3, I make myself a cup of tea and enjoy a small sweet treat. That treat can be a cookie from the store (I keep a container of Sprouts Lemon Snaps in my desk at work), something I’ve made or something a friend has made. Knowing my love of tea and tea parties, when I got married, my bridesmaids threw me an Afternoon Tea themed bridal shower and these scones made an appearance. They have since made an appearance at two more of my friends’ bridal showers.

I enjoy them best straight out of the oven with a little butter and jam. Enjoy!

Buttermilk Currant Scones

Prep Time: 30 minutes
Cook Time: 15-18 minutes
Yields: 12-15 scones

Ingredients

4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup sugar

1 ¼ cup butter, cold

1 cup buttermilk

1 teaspoon vanilla extract

2 eggs

1 cup dried currants

Instructions

Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a food processor, mix flour, baking soda, baking powder, salt and sugar. Cut in the butter. Pulse until moist crumbs form. Tranfer the flour mixture to a large bowl. In a small bowl, whisk together the eggs, buttermilk, vanilla and currants. Add the buttermilk mixture to the flour mixture. Stir with a spoon until no more flour is visible. Use an ice cream scoop to make mounds. Leave 2 inches between scones. Bake for 15-18 minutes, till golden.

Notes

What if I don’t have everything on hand? Not to worry. Find some substitutes below.

Buttermilk: Replace with 1 cup any kind of milk (dairy or non-dairy) and add 1 teaspoon of lemon juice or white vinegar

Currants: 1 cup of any dried fruit will work, raisins, craisins, dried blueberries, etc. I have also successfully replace the currants with 1 cup of frozen blueberries. I’m sure other frozen fruits would work as well.