email this pageIngredients
2 1/4 cups all purpose flour
2 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1/2 cup currants (optional)
1 cup buttermilk
1 egg, slightly beaten
Instructions
2 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into small cubes
1/2 cup currants (optional)
1 cup buttermilk
1 egg, slightly beaten
1. Preheat oven to 425F.
2. Mix dry ingredients together.
3. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add currants, if using, and mix gently to distribute.
4. Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough.
5. On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Discard any remaining dough.
6. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg.
Bake 10 to 12 minutes. Serve immediately.
Recipe by Charmian Christie, "Relish This and That," Jan. 2007.
2. Mix dry ingredients together.
3. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add currants, if using, and mix gently to distribute.
4. Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough.
5. On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Discard any remaining dough.
6. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg.
Bake 10 to 12 minutes. Serve immediately.
Recipe by Charmian Christie, "Relish This and That," Jan. 2007.
