Recipe courtesy of Mary Sue Milliken and Susan Feniger

Buttermilk Scones

  • Level: Easy
  • Yield: 16 scones
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3 cups flour

1/3 cup sugar

1 teaspoon salt

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter

1 cup buttermilk

1/2 cup currants (optional)

1 tablespoon heavy cream, for brushing


  1. Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
  2. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
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