Currant & Lemon Buttermilk Scones

I love scones, they are probably my favourite baked good. If you gave me a choice between a scone and a muffin, the scone would win hands down every time. The crunchy top is what wins it for me…

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. 

This is an older recipe that I have been tinkering around with- see older images of these scones below:). 

scone dough cut into triangles 

These currant and buttermilk scones have a subtle sweetness and the hints of currants add a little pop of flavour.

scones on plate with tea in background

Currant Buttermilk Scones

Print Recipe
Serves: 8 large or 16 smaller Cooking Time: 15-20 min


  • 2 1/4 cups flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1/2 cup cold butter
  • 1/2 cup buttermilk (or 1/2 cup milk + 1 tbsp lemon juice)
  • zest of 1 lemon
  • 1 large egg
  • 2 tsp vanilla
  • 1/2-3/4 cup dried currants

  • Topping:
  • 1/4 cup cold milk for brushing (or use an egg wash)
  • coarse sugar for topping



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. You can also use a food processor - pulse until the butter is the size of peas before emptying into another bowl to add the liquids.


Combine the buttermilk, zest, egg, and vanilla. Add into the flour mixture along with the currants and mix 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, press the dough into a rough circle. Cut in 4 pieces, stack, and press back down again (this helps give more layers).


You can make 8 larger or 16 smaller scones. To make 16, split the dough into 2 and continue with the steps below.


Form the dough into a circle about 1.5 inches tall with. Slice the circle into 8 triangles evenly and arrange on a baking sheet. Brush milk over the top of the scones and sprinkle with coarse sugar.


Let sit in fridge for 15 minutes to firm up before baking.


Bake 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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