Currant Scones
Buttermilk currant scone, a standing favorite for all my teas.
Servings 12
Ingredients
- 2 cups all purpose flour and extra for work surface
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 3 tbsp sugar
- ½ cup cold, unsalted butter cut into small pieces
- ¾ cup dried currants I use Zaentz Currants, which are actually small raisins
- ½ cup buttermilk
- 1 large egg
- 1 tbsp milk
Instructions
- Preheat oven to 420 degrees. Line a baking sheet with parchment paper or silicon pad - I like to use a silicon pad.
- In food processor, mix together flour, baking powder, baking soda, salt and 2 tbsp of sugar. Pulse to mix.
- Place butter in food processor and pulse until mixture resembles coarse meal.
- Combine the egg and the buttermilk together.
- Pour egg buttermilk mixture in and pulse until ball forms.
- Add currants and pulse.
- Transfer dough to lightly floured work surface. Knead dough 5-6 times or until mixture comes together. Roll and cut into desired sizes.
- Transfer to baking sheet.