• Cooking Time:
  • Servings: 8 scones
  • Preparation Time:


"Classically delicious. For a new twist, substitute other types of dried fruits for the currants."


  • 2 c. flour
  • 1/3 c. sugar
  • 1 1/2 tsp. baking powder
  • 1 2/ tsp. baking soda
  • 1/4 tsp. salt
  • 6 Tb. unsalted butter, chilled
  • 1/2 c. buttermilk
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 2/3 c. currants or raisins (optional)


  • Preheat oven to 400ºF.
  • In large bowl stir together the flour, sugar, baking powder, baking soda and salt.
  • Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs.
  • In small bowl, stir together buttermilk, egg and vanilla. Add buttermilk mixture to flour mixture and stir to combine. Stir in currants, if desired.
  • With lightly floured hands, pat dough into an 8" circle on an ungreased baking sheet. With serrated knife, cut into 8 wedges. Bake 18-20 min. or 'til top is lightly browned and cake tester or toothpick inserted into center of a scones comes out clean.
  • Remove baking sheet to wire rack and cool for 5 min.
  • Using a spatula transfer scones to wire rack to cool. Re-cut wedges, if necessary. Serve warm or cool completely and store in airtight container.

Categories: Scone 

Author Credit: from 'Simply Scones' by Leslie Werner & Barbara Albright

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