These Sharon’s Buttermilk Currant Scones offer the perfect balance of tender crumb and rich flavor. The combination of tangy buttermilk and cold butter creates a flaky, layered texture that melts in your mouth. Sweet currants provide bursts of juicy fruitiness, while fresh orange zest adds a bright, aromatic lift. A simple glaze of heavy cream, cinnamon, and sugar brushes over the top before baking, creating a deliciously crisp and spiced crust. Ideal for a leisurely weekend brunch, an afternoon tea, or a comforting breakfast treat, these scones are easy to assemble and always a crowd-pleaser. Serve them warm from the oven with clotted cream or a dollop of jam for the ultimate indulgence.
Sharon’S Buttermilk Currant Scones
Description
These Sharon's Buttermilk Currant Scones offer the perfect balance of tender crumb and rich flavor. The combination of tangy buttermilk and cold butter creates a flaky, layered texture that melts in your mouth. Sweet currants provide bursts of juicy fruitiness, while fresh orange zest adds a bright, aromatic lift. A simple glaze of heavy cream, cinnamon, and sugar brushes over the top before baking, creating a deliciously crisp and spiced crust. Ideal for a leisurely weekend brunch, an afternoon tea, or a comforting breakfast treat, these scones are easy to assemble and always a crowd-pleaser. Serve them warm from the oven with clotted cream or a dollop of jam for the ultimate indulgence.Ingredients
Directions
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Preheat the oven to 400F (200C). Line a baking sheet with parchment paper or use an ungreased baking sheet.
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In a large mixing bowl, combine the flour, 1/3 cup of sugar, baking powder, baking soda, and salt. Stir with a fork to mix well and aerate.
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Cut the cold butter into the flour mixture using a pastry blender, two knives, or your fingertips, until the mixture resembles coarse crumbs.
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Add the buttermilk, currants, and grated orange rind to the bowl. Mix gently just until the dry ingredients are moistened; do not overmix.
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Gather the dough into a ball and press lightly so it holds together. Turn the dough out onto a lightly floured surface.
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Knead the dough lightly about twelve times, then divide it in half. Pat each half into a circle roughly 1/2 to 3/4 inch thick.
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In a small bowl, combine the heavy cream, cinnamon, and remaining 2 tablespoons of sugar, stirring to blend well.
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Brush the top of each dough circle with the cream-cinnamon-sugar glaze.
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Cut each circle into eight wedge-shaped scones.
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Place the scones slightly apart on the prepared baking sheet.
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Bake for 12 to 15 minutes, or until the tops are golden brown.
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Remove from the oven and serve hot.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 786.2kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.7g4%
- Cholesterol 1.2mg1%
- Sodium 39.9mg2%
- Total Carbohydrate 168.4g57%
- Dietary Fiber 4.9g20%
- Sugars 32.1g
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter is cold when cutting it into the flour to achieve a flaky texture.
Do not over-knead the dough, as this can make the scones tough rather than tender.
For best results, use fresh orange zest. If currants are unavailable, dried cranberries or raisins can be substituted.
Scones are best served fresh from the oven but can be stored in an airtight container at room temperature for up to two days. Reheat in a toaster or oven before serving.
