Buttermilk Breakfast Scones Recipe
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.
How to Make It
Step 1
Preheat the over to 425˚F. Soak the currants in buttermilk for 5 minutes.
Step 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.
Step 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.
Step 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)
