📝 About This Recipe
Transport yourself to a sun-drenched English tea garden with these exquisitely tender, flaky scones. Bursting with the concentrated sweetness of tiny Zante currants and scented with a hint of lemon zest, these scones achieve the perfect balance of a crisp, golden exterior and a soft, pillowy crumb. They are the quintessential afternoon treat, elevated by the use of high-fat European butter and tangy buttermilk.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 3/4 teaspoon Kosher salt
- 1 tablespoon Lemon zest (freshly grated)
The Fats & Fruits
- 3/4 cup Unsalted European-style butter (very cold, cubed into 1/2 inch pieces)
- 3/4 cup Dried Zante currants (soaked in warm water for 5 minutes then drained)
Wet Ingredients
- 1 cup Buttermilk (cold, shaken well)
- 1 Large egg (cold)
- 1 teaspoon Pure vanilla extract
The Finish
- 2 tablespoons Heavy cream (for brushing)
- 1 tablespoon Demerara sugar (for sprinkling)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large heavy-duty baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until thoroughly combined.
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3
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse meal with some pea-sized lumps of butter remaining. This ensures a flaky texture.
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4
Gently fold in the drained Zante currants until they are evenly distributed throughout the dry ingredients.
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5
In a separate small bowl or measuring jug, whisk together the cold buttermilk, egg, and vanilla extract until smooth.
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6
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula to gently fold the ingredients together just until a shaggy dough begins to form. Do not overmix.
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7
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in half, then rotate 90 degrees and pat down again; repeat this 3 times to create delicate layers.
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8
Shape the dough into a circle approximately 8 inches in diameter and 1 to 1.5 inches thick.
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9
Using a sharp floured knife or a bench scraper, cut the circle into 8 equal wedges. Avoid 'sawing' the dough; press straight down to keep the edges clean for maximum rise.
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10
Transfer the wedges to the prepared baking sheet, spacing them at least 2 inches apart to allow for heat circulation.
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11
Brush the tops of the scones lightly with heavy cream and sprinkle generously with the coarse Demerara sugar for a delightful crunch.
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12
Bake for 18-22 minutes, or until the tops are deeply golden brown and the edges feel firm to the touch.
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13
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
💡 Chef's Tips
Keep your butter and buttermilk as cold as possible; cold fat creates steam in the oven, which leads to a higher rise. Handle the dough as little as possible with your hands, as the warmth from your palms can melt the butter. If the dough feels too sticky, flour your hands rather than adding too much extra flour to the dough itself. For the best rise, always use fresh baking powder; if it's been open for more than 6 months, replace it. Soaking the currants in warm water (or even a bit of brandy) prevents them from drawing moisture out of the dough.
🍽️ Serving Suggestions
Serve warm with a generous dollop of authentic clotted cream and strawberry jam. Pair with a robust Earl Grey tea or a floral Darjeeling for a classic experience. Split and toast the next day, then slather with salted cultured butter. Drizzle with a simple lemon glaze (powdered sugar and lemon juice) for extra sweetness. Serve alongside a bowl of fresh seasonal berries and a sprig of mint.