My father-in-law has had so many bad scones he calls them “stones”. But these are so light and fluffy even he likes them.
Ingredients
3 cups all-purpose flour, sifted
1/3 cup sugar
1 teaspoon salt
2½ teaspoons baking powder
½ teaspoon baking soda
¾ cup melted butter
1 cup buttermilk
½ cup currants/raisins/craisins
cream and raw sugar, for topping
(photos show a double batch)
Directions
Combine the dry ingredients: flour, sugar (we used raw sugar), salt, baking powder and baking soda and mix together.
Add the butter — melted, but not hot — and mix in until it forms a coarse meal.
Add the buttermilk and mix until just combined, but still lumpy.
Add the currants, or raisins, or craisins, and stir to combine. We used craisins, which are cranberries that have been dried like raisins. They’re a little larger, and substitute well in any recipe that calls for raisins.
Turn the dough out onto a powdered surface and divide in half. (Remember, this is a double batch so we had four pieces.)
Form each piece into a circle and roll out until it is about a half-inch thick.
Brush the top with heavy cream, and sprinkle with raw sugar.
Raw sugar has larger granules than regular white sugar, so it gives a nice crunchy top.
Cut the circles into eight wedges and place on a baking sheet covered with parchment paper.
Leave room between them to rise.
Bake at 400° for 15 minutes.
And that’s it.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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12 Comments
I honestly thought Craisins were Cranberries dried like Raisins. Raspberries are so expensive anymore that I’d think they’d be pretty expensive.
Ooops… I just checked on the Ocean Spray website… and craisins are indeed dried cranberries… I just KNOW that was a typo, Drew! lol
Oops, you’re absolutely right. It must have been late at night when I wrote that. Going to fix it now.
Thanks so much for posting these scone recipes. I have a hard time getting my scones to turn out right. First they turned out like bricks, then I was scared to handle the dough so I didn’t mix them well and they had an awful taste. I am going to try your recipe soon.
Thank you for this!
I had real scones for the first time a couple years ago (the ones from Starbucks don’t even compare!) and have been wanting to make them myself, but have definitely been wary of trying just any old recipe. I feel I can trust this one, and will soon be enjoying some fabulous scones and tea
My sister and I made these yesterday… and were so glad we were the adults so we could have two each (her kids were only allowed one
They were unbelievably delicious. Thank you thank you for another fabulous recipe. Btw, I used a bit of the buttermilk to spread on the top instead of buying cream, and it worked just fine.
Also, I thought I’d let you know… I work in retail and was telling a lady I work with about your fabulous brownie recipe, and was describing your site, and a customer who was standing nearby asked me for the URL. I can’t say enough great things about this site and am so glad to be able to share it with others! Keep up the fabulous cooking.
I’m always glad to hear when someone comes back to tell me they liked it. This was my wife’s recipe, so I’ll be sure to tell her. Wait … I hear her coming up the steps right now.
Yup, gave her a smile too.
These are great! I made a small modification and added orange peel and chocolate chunks. mmmmmm…
Just found your site and find it delightful! I hope you continue to add cool recipes.
I’ve been making scones for years and I think you’ll enjoy my recipe too – they are just too delicious (if I do say so myself) and they just melt in your mouth. My recipe follows:
2 cups Flour
1/2 cup Sugar
1/4 tsp. Salt
1 TB. Baking Powder
1/2 cup Currants
1 1/4 cup Heavy Cream
3 TB. Butter, melted
Preheat oven to 425 degrees.
Mix all dry ingredients – add currants – add cream.
Turn out onto lightly floured surface. Knead 7-8 times.
Pat into circle – score, then cut into 8 pie shaped wedges.
Put on baking sheet covered with foil or parchment paper. Leave space to
breathe and rise.
Brush with melted butter then sprinkle
with additional sugar (Demerara sugar or Raw). Bake about 15 minutes until golden brown.
We are scone lovers so I can’t wait to try your recipe. I use dried cherries (from Costco) and white chocolate chips. Yummy!
HELP! I tried this recipe and it was a disaster. I followed the directions, and it was so sticky and loose I could not do anything with it. Does anyone know what I did wrong? I added the buttermilk all at one time, was that wrong?
Gail, that’s how I did it, all at one time. You could always add more flour until it holds together, of course it’s probably too late for your ruined batch.