Buttermilk Scones

Buttermilk Scones

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups flour

  • cup sugar

  • 1

    teaspoon salt

  • teaspoon baking powder

  • ½

    teaspoon soda

  • ¾

    cup (1½ sticks) unsalted butter

  • 1

    cup buttermilk

  • ½

    cup currants (optional)

  • 1

    Tablespoon heavy cream, for brushing


Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder, and baking soda in a large bowl. Ad butter and mix with your fingers to a coarse meal. Add buttermilk until just combined. Add currants, if desired (cooking raisins, cherries or cranberries can also be used). Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4" thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush tops with the cream and bake for 15 minutes or until lightly brown. Serve warm, split in half with butter and marmalade.


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