Food and Recipes Recipes Buttermilk Breakfast Scones Recipe Be the first to rate & review! 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. By Southern Living Editors Published on October 4, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 30 mins Yield: 8 serves Ingredients 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 Directions 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. Southern Living Source Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books) Rate it Print