A British style afternoon tea scone is a treat in and of itself. These simple Currant Buttermilk Scones are everything you love about British cream scones, with the addition of oh-so-delicious sweet currants.
3 cups flour
1/3 cup sugar
1–1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon grated orange or lemon zest
6 ounces cold butter (1–1/2 sticks), diced
1 cup buttermilk
1/2 stick butter, melted, for brushing scones
1/4 cup sugar, for dusting scones
1/2 cup currants or 1/3 cup raisins
Preheat the oven to 425 degrees and line a baking sheet with parchment paper/
In a medium bowl stir the flour, sugar, baking powder, baking soda, salt, and zest together with a fork. Add cold butter and using fingers or two knives, work the butter into the dry ingredients until the mixture resembles coarse crumbs. If larger pieces of butter remain, that will only add to the texture and flavor.
Pour buttermilk into the dry ingredients and mix only until moistened. Gently gather the dough into a ball shape and turn out onto a floured surface. Top the dough with dried currants and gently knead the dough and currants slightly. Shape the dough into a 3/4 inch circle. Cut into 2-inch rounds with a biscuit cutter. Put the rounds on the prepared baking sheet; brush with melted butter and sprinkle with sugar.
Bake the scones on the middle rack of your oven for 9 to 12 minutes or until golden. Transfer to a cooling rack. Serve warm with tea.
My current favorite? PG Tips.
These scones keep in the freezer for about a month.
Keywords: scones, afternoon tea, scone recipe, easy scone recipe, simple scones, tea scones, biscuits