Currant & Lemon Buttermilk Scones

Scones make the world a better place. For reals. I totally have a crush on scones. Kinda like how I have a crush on thunderstorms… and boys who hold doors for me.

Scones are like muffin’s older more mature brother.

Scone Tip Number 1 is make sure the dough stays cold! When you cut them into shapes, if the dough is not cold, the sides will mush together when you slice them and they will not rise as well. You want those sides cleanly cut (a sharp knife works wonders) to give maximum puff.

These currant and buttermilk scones have a subtle sweetness and the hints of currants add a little pop of flavour. I like to mix whole wheat and all purpose flour so that they have a bit more body and give a slightly nutty flavour but feel free to use all white flour. I have not tried them with all whole wheat but I would imagine they would just be a bit more dense.

Currant Buttermilk Scones

Print Recipe
Serves: 16 Cooking Time: 15-20 min


  • 1 1/2 cup whole wheat flour (or spelt)
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup cold butter
  • 1/4 cup granulated sugar
  • 3/4 cup buttermilk (or 3/4 cup milk + 1 tbsp lemon juice)
  • zest of 1 lemon
  • 2 tsp vanilla
  • 1/2-3/4 cup dried currants
  • Topping:
  • coarse sugar for topping
  • 1/4 cup cold milk for brushing



Preheat the oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.


Cut the butter into 1/2 inch cubes and add to the flour mixture (alternatively you can grate the butter into the flour on the large holes of a cheese grater). Using your fingers, pinch the butter into the flour. Add the currants to the flour and set aside.


Combine the buttermilk, zest, and vanilla into the flour mixture until it forms a soft dough (try not to work it too much). If it is too sticky add 1 more tbsp flour so that you can form it into a ball.


On a lightly floured work surface, divide the dough into 2 balls. Form each into a circle about 1-2 inches tall with a ~6inch diameter. Slice each into 8 triangles and arrange on a baking sheet. Brush the milk over the top of the scones and sprinkle with coarse sugar.


Bake in the oven for 15-20 minutes or until lightly golden on the tops. Cool on wire rack slightly before serving with jam and butter.



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