Buttermilk Breakfast Scones Recipe

Crips, sugar-crusted tops and currants plumped in buttermilk simply make these scones party-perfect.

Hands On Time:
10 mins
Total Time:
30 mins
8 serves

Tender, flaky, and filled with buttery biscuit goodness, the scone was the Crounut of the 80s. Crisp, sugar-crusted tops and currants plumped in buttermilk just make them all the more party-perfect. Plus, they have a certain chameleon quality that lets 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.

Buttermilk Breakfast Scones
Southern Living


  • 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

  • Parchment paper

  • 1 tablespoon milk


  1. Preheat the over to 425˚F. Soak the currants in buttermilk for 5 minutes.

  2. 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.

  3. 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.

  4. Bake at 425˚ F for 16 to 18 minutes or until lightly browned.


Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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