Skip to content

Buttermilk Currant Scones

2013 January 22

Three-day weekends are good for two things: sleeping in late and making extra special breakfast. This past weekend I spent Sunday baking Buttermilk Currant Scones served with spoonfuls of homemade lemon curd and relishing the fact that my day had zero plans; after the eating of scones that is.


The best part about making scones, aside from the fact that they are ridiculously easy to make, is how fast they are to bake. It’s the perfect breakfast food for those of you, like me who like immediate gratification. Buttery biscuit like scones, chewy sweet currants and tart lemon curd. I vote for three-day weekend much more often!

Buttermilk-Currant-Scones-2-by-Freutcakephotos by Freutcake

Buttermilk Currant SconesBetter Homes and Gardens Cookbook
makes 12 small scones or 6 large

2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
2 tsp baking powder
1 tsp orange zest
1/4 tsp baking soda
1/3 cup cold butter
1 beaten egg
1/2 cup buttermilk
1/4 cup currants

Topping Scones
2 tsp sugar
1/4 tsp orange zest
1 Tbsp buttermilk

1. In a large bowl stir together flour, sugar, salt, baking powder and orange zest.
2. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
3. In a separate bowl, combine egg, buttermilk and currants. Add egg mixture all at once to dry mixture. Using a fork, stir just till moistened.
4. Turn dough out onto a lightly floured surface. Quickly knead dough for 10-12 strokes or until dough comes together. Pat dough into a 7″ circle. Cut into 12 wedges and place on an ungreased baking sheet 1 inch apart.
5. For the topping combine remaining 2 tsp sugar and 1/2 tsp orange zest. Brush wedges with the 1 Tbsp buttermilk and sprinkle with sugar mixture.
6. Bake at 400 for 12 minutes or till golden. Serve warm with lemon curd.

Related Posts Plugin for WordPress, Blogger...

Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

13 Responses Post a comment
  1. January 22, 2013

    Scones made with buttermilk are far superior to scones not made with buttermilk, in my opinion. Yum!
    PS. I am fully behind your 3-day weekend movement!

    • freutcake permalink*
      January 23, 2013

      I fully agree! Buttermilk makes all biscuit like baked goods so much better.

  2. January 22, 2013

    These sound amazing!

    • freutcake permalink*
      January 23, 2013

      I’ll make you a batch of these scones and you make me a couple of those pear tarts! yum.

  3. January 22, 2013

    This sound delicious. I have never made scones, as my first experience with scones, was pretty dusty. But this ones… I will give them a try. 🙂 Yep, 3-days weekend for me too please.

    • freutcake permalink*
      January 23, 2013

      Scones are really simple to make! Give them a try and let me know how they turn out.

  4. January 22, 2013

    Those look delicious! I can’t wait to give them a try. : )

    • freutcake permalink*
      January 23, 2013

      Hope you enjoy them as much as I do!

  5. January 22, 2013

    I am in full support of 3 day weekends and eating these scones! 😉

  6. January 22, 2013

    Great breakfast recipe… I will try it during the weekend…

    xo, Violeta

  7. January 22, 2013

    I wish my Sunday breakfast looked as delicious as this! I might just have to try and implement… I’m a scone virgin, but these sound incredible.

    • freutcake permalink*
      January 23, 2013

      They are so easy to make…you will be hooked! Enjoy.

Leave a Reply