These Killer Buttermilk Scones are the ultimate weekend treat, combining a buttery, crumbly texture with the bright tang of fresh buttermilk. The secret lies in keeping the butter cold and handling the dough as little as possible to ensure those coveted flaky layers. Plump currants provide bursts of sweet, chewy contrast against the savory-sweet crumb. Perfect for a leisurely brunch, an afternoon tea, or a comforting breakfast in bed. They pair beautifully with clotted cream, jam, or simply a warm cup of coffee. Easy to make and undeniably delicious, these scones will disappear quickly.
Killer buttermilk scones
Description
These Killer Buttermilk Scones are the ultimate weekend treat, combining a buttery, crumbly texture with the bright tang of fresh buttermilk. The secret lies in keeping the butter cold and handling the dough as little as possible to ensure those coveted flaky layers. Plump currants provide bursts of sweet, chewy contrast against the savory-sweet crumb. Perfect for a leisurely brunch, an afternoon tea, or a comforting breakfast in bed. They pair beautifully with clotted cream, jam, or simply a warm cup of coffee. Easy to make and undeniably delicious, these scones will disappear quickly.Ingredients
Directions
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Preheat oven to 425°F (218°C).
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In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt. Pulse briefly to mix.
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Add the cold, cubed butter to the dry ingredients. Pulse until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Do not over-process.
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Transfer the flour-butter mixture to a large mixing bowl. Stir in the currants.
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Pour in the buttermilk and stir quickly with a fork until the dough just comes together. It will be soft and slightly sticky.
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Turn the dough onto a lightly floured surface. With floured hands, gently press the dough into a ball. Knead delicately no more than 10-12 times to avoid tough scones.
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Flatten the dough into a circle approximately 1 inch thick. Use a 3-inch round cutter to cut out scones. Gather scraps, re-flatten, and cut remaining scones.
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Place scones on a baking sheet lined with parchment paper. Brush the tops lightly with the beaten egg.
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Bake for 12-15 minutes, or until the tops are golden brown and the edges are firm.
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Remove from oven and serve warm.
Note
For best results, keep the butter and buttermilk very cold until ready to use.
If you don't have a food processor, use a pastry cutter or two knives to cut the butter into the flour.
Scones are best served fresh but can be stored in an airtight container at room temperature for up to 2 days.
To freeze, bake, cool completely, then wrap individually and freeze for up to 1 month. Reheat in a warm oven before serving.
Substitute raisins or dried cranberries for the currants if desired.
