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Recipe courtesy of Windsor Court Hotel

Show: The Best Of

Episode: Tea

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 25 scones

Level:: Easy

Ingredients

1 1/2 pounds all-purpose flour
4 ounces sugar, plus additional for topping scones
1 tablespoon baking powder
1/3 tablespoon salt
9 ounces butter, cut into walnut-sized pieces
1/2 pound currants
1 1/5 cups buttermilk
3/4 teaspoon baking soda
Cream, to coat scone tops

Directions

Preheat the oven to 325 degrees F.

Sift all the dry ingredients 3 times and put in the bowl of a mixer. Add the butter using a paddle attachment and combine until the butter is completely dispersed. Add the currants and then the buttermilk, and mix until a dough forms. Roll out the dough to a thickness of about 1-inch. Use a cutter to cut desired shapes. Brush with cream and sprinkle with sugar. Bake until lightly golden, about 15 minutes.

Recipe courtesy of Windsor Court Hotel, New Orleans, LA

My Private Notes

Name: Scones
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 25 scones
Ingredients: 1 1/2 pounds all-purpose flour; 4 ounces sugar, plus additional for topping scones; 1 tablespoon baking powder; 1/3 tablespoon salt; 9 ounces butter, cut into walnut-sized pieces; 1/2 pound currants; 1 1/5 cups buttermilk; 3/4 teaspoon baking soda; Cream, to coat scone tops