Buttermilk Currant Scones with Clotted Cream
Tender, lightly sweet, and studded with currants, these classic scones are the heart of any proper afternoon tea. Served warm with rich clotted cream, they offer a simple yet luxurious way to celebrate Mother’s Day.
- Yield
- 10–12 scones
Directions
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Preheat oven: Preheat to 375°F. Line a baking sheet with parchment paper.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and tartar.
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Cut in butter: Add cold butter and cut into the flour mixture using a pastry cutter or a fork and your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
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Add currants: Stir in the currants to distribute evenly.
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Form the dough: In a small bowl, combine buttermilk, egg, and vanilla. Add to the dry ingredients in two parts and gently mix until just combined. Do not overwork the dough. It should be soft, but not tacky.
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Shape: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick round or square. Cut into wedges or use a round cutter for individual scones.
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Bake: Move scones to prepared baking sheet, brush tops lightly with buttermilk-egg wash, and bake for 12–14 minutes, until just golden.
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Serve: Cool slightly and serve warm with clotted cream and jam.
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Chef’s Notes: Keep all ingredients cold for the most tender texture.
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Handle the dough gently to avoid tough scones.
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For a traditional presentation, split scones by hand rather than slicing with a knife.
From Shawnie's class “Mother’s Day Afternoon Tea”
