Buttermilk Currant Scones
a delicious, delicate and flaky texture (Tartine recipe)I used to live in San Francisco and I remember loving Tartine Bakery. They have awesome banana cream pies and chocolate croissants. But I believe that their sleeper hit is their buttermilk scones. These scones are a perfect balance of fluffy, flaky, and crispy. They have Zante currants which are basically raisins but smaller. You should definitely give these a try!
Another great benefit of these: they freeze well! That’s why I make a huge batch everytime I make them and just place all the leftovers in the freezer. I microwave them for a minute or so and then place them into the oven toaster to toast until nice and crispy. Perfect for anytime you’re craving a scone with tea or coffee. :)
This specific scone calls for Zante currants which are a type of raisins but smaller. They’re also known as Corinth raisins and can be a bit difficult to find. You can instead sub these for regular raisins. When I do, I chop the raisins up a bit to imitate the same size of the Zante currants.
My mom loves these scones and asks for me to make them many times! She likes a ginger orange variant that I make even more though…
Ingredients
makes 24 scones
I used Tartine’s recipe
200 grams (1.5 cups) Zante currants
1360 grams (9.5 cups) flour
2 tablespoons (30 milliliters) baking powder
1.5 teaspoons (7.5 milliliters) baking soda
200 grams (1 cup) sugar
2.5 teaspoon (12.5 milliliters) salt
2 cups + 2 tablespoons (510 grams) unsalted butter, cold
750 milliliters (3 cups) buttermilk
2 teaspoons (10 milliliters) lemon zest
6 tablespoons unsalted butter, melted for brushing on top
Demerara sugar
Directions
Preheat the oven to 400 degrees F.
Soak 200 g Zante currants with warm water and set aside.
Sift 1360 g flour, 2 tbs baking powder, and 1.5 tsp baking soda into a bowl. Add 200 g sugar to the flour mixture and mix well.
Then cut 2 cups and 2 tbs cold unsalted butter into cubes and add them to the flour mixture. Break the butter up with a pastry blender or two knives until the butter forms pea sized lumps.
At this point, drain and slightly squeeze your Zante currants. Add 750 ml buttermilk, 2 tsp lemon zest, and the Zante currants to the butter flour mixture.
Mix everything together. I like to start with a large wooden spoon and then I start mixing/kneading with my hands. Mix just until it all comes together. If it still feels too dry, add splashes of buttermilk at a time.
Butter your two baking sheets.
Split your dough in half and form the half into a long flat rectangle, around 18 inches long x 5 inches wide x 1.5 inches thick. Use your hands to form and push it into shape. Then brush the top with some melted unsalted butter and sprinkle turbinado/demerara sugar liberally on top. This will add a nice crunch to the surface of the scone.
Cut the rectangle into wedges or triangles. I like to alternate angles to form long pointed triangles. Transfer the scones to the buttered baking sheet and make sure to leave ample space around each one as they will slightly puff during baking.
Repeat with the second half of the dough.
Bake the scones in the oven for 25-35 minutes until golden and crispy.
Let cool slightly and enjoy!
What’s your favorite type of scone?
