Tender, flaky, and filled with buttery biscuit goodness, the scone was the Crounut of the 80s. Crips, sugar-crusted tops and currants plumped in buttermilk just made them all the more party-perfect. Plus, they had a certain chameleon quality that let them transition easily from a formal seated brunch to a casual afternoon coffee with friends. That’s why, aside from being crazy good, they’re a trend that’s never lost traction.
1/2 cup dried currants
3/4 cup and 2 tablespoons buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons orange zest
1/4 teaspoon baking soda
1/8 teaspoon table salt
3 1/2 tablespoons sugar
1/3 cup cold butter, but into pieces
1 tablespoon milk
How to Make It
Preheat the over to 425˚F. Soak the currants in buttermilk for 5 minutes.
Whisk together the flour, next 4 ingredients, and 2 tablespoon of the sugar. Cut in the butter with a pastry blender until the mixture is crumbly. Gradually add the currants and buttermilk, stirring just until dry ingredients are moistened. Turn the dough out onto a lightly floured surface, and knead lightly 2 or 3 times.
Pat the dough into an 8-inch (3/4 inch thick); cut into 8 wedges with a floured knife. Separate the wedges, and place on a parchment paper-lined sheet. Brush the scones with milk, and sprinkle with the remaining 1 ½ tablespoons sugar.
Bake at 425˚ F for 16 to 18 minutes or until lightly browned.