Recipe By jennifermo
Rating
Published Jun 19th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 1 dozen scones Calories 428

Hands-down the best scones I’ve ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.

Recipe Ingredients

  • ¾ cup dried currants
  • 4 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup white sugar
  • 1 ¼ teaspoons salt
  • 1 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon chilled unsalted butter, cut into 1/2-inch cubes
  • 1 ½ cups buttermilk
  • 1 teaspoon lemon zest
  • 2 tablespoons melted butter
  • ¼ cup coarse sugar crystals

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cover currants with warm water in a bowl and set aside to moisten.
  3. 3 Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
  4. 4 Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
  5. 5 Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
  6. 6 Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
  7. 7 Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.

Nutrition Facts

  • Calories 428
  • Carbohydrate 58.7 g
  • Cholesterol 49.5 mg
  • Fat 19 g
  • Fiber 2 g
  • Protein 6.7 g
  • Saturated Fat 11.8 g
  • Sodium 492.5 mg
  • Sugar 20.2 g

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Reviews

  1. I've made these a couple times with different ingredients. This recipe makes a GOOD amount of scones. I like mine a little bit sweeter so I added a 1/4 cup more sugar. Because this recipe calls for almost 5 cups of flour I think it really needs it. Also I have an aversion to buttermilk. - Read more ...
  2. I have a different recipe that uses cream that my family loves...but we forgot to buy some and I looked for a recipe that used something else. I chose this one. It is different than scones with cream. These ones were less dense and more of a cakey center. The outside was crisp. They were - Read more ...
  3. These were delicious scones, moist and perfectly flakey. We made these scones for a tea party shower. Instead of currants we used craisins in one batch and chocolate chips in another. One batch we just left plain. Since we were having a mixture of various types I didn't want them too big so I cut - Read more ...
  4. These were so awesome. I subbed an peeled chopped apple for the currants and threw in a handful of chopped pecans. Yum! Update: I've made this three times since my first time. Awesome every time. I personally think that they need to be cooked for 21 minutes in the oven but that may just be - Read more ...
  5. Best scones ever! Even though I had to add more milk in it. I am a nine year old girl and I made them myself so you can make them well too! BEST SCONES EVER!!!!
  6. Wonderful recipe. I did not have currants. I used blueberries and lemon rind. To the other half of the dough I added mini chocolate chips. Bottom line the recipe of the dough is perfect. You can add other fruits or choc chips in place of the currants.
  7. Perfect moist scones. I did not have currants so I used dried blueberries with pleasing results. I love lemon so I will double the lemon zest next time but these are wonderful as written. Thanks for sharing!
  8. Love this recipe. I roll 1/2 of recipe into flat rectangle spread with soft butter then sugar or cinn. sugar. Cover with raisins or choc. chips. Fold 1/3 over then the other 1/3. Slice. Tuck in sides before baking. If you want to use orange marmalade tuck in 1 side & place open side up - Read more ...
  9. My daughters made these with friends, and they were SO good. The girls made a second batch leaving out the currants and zest and adding chocolate chips. I hear they were delicious. I said HEAR because they didn't last long enough for me to try one. Highly recommended.
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