I never thought I would be writing a post about scones, but it turns out, I love them! Who knew? So it all started when I arrived in Martha’s Vineyard and was introduced to this cute little general store that is known for their amazing scones. They are so popular and delicious, they usually sell out on a daily basis. I tried one and I was hooked. They were nothing like the dry, hard biscuits that I always imagined them to be. They were crumbly and buttery and perfect. They are best when warmed in the toaster oven and spread with butter or clotted cream, and jam. I also have to drink tea while having them, it just doesn’t feel right without it. I now understand why “cream tea” is a daily ritual in England.
So over the summer I was asked to make scones for a tea party and given an old recipe to use. I have to say I was relieved because there are so many different ways to make a scone: with eggs, without eggs, with buttermilk, or with cream. Thankfully this recipe was perfect and they turned out really well and tasted exactly like those sold at the general store. Now that I have mastered this recipe, I’m looking forward to hosting a few tea parties of my own! You can’t lose with these, try some for yourself!
Ingredients
- 3 cups AP flour
- 3 TB sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 TB (3/4 stick) cold unsalted butter
- 1/2 cup dried currants
- 1 egg, beaten
- 1 cup buttermilk
- 1 TB milk or heavy cream
Instructions
- Preheat oven to 425° & lightly grease a large baking sheet
- Put flour, sugar, baking soda, and salt, into a food processor and pulse to mix
- Add butter in small pieces and continue to pulse until mixture resembles a fine meal
- Pour out into a large bowl and add in currants, or other mix-ins
- Mix in egg and buttermilk until a soft dough forms
- Turn dough out onto a floured surface
- Pat dough into a 3/4 inch-thick round and cut into wedges or use biscuit cutter
- Gather the scraps, if any and press them together to form additional scones
- Brush the tops with milk or cream and bake for 12-14 minutes until golden brown
Notes
*You can change up the flavor of the scones to suit your taste. I personally like to make a lemon-ginger version by adding 1/2 cup chopped candied ginger and the zest of 2 lemons.
*I accidentally used self-rising flour in these once and they were great, so if you like them fluffy, you might try some baking powder.
*I always double the recipe when I make these because they disappear fast. The extras also hold really well in the fridge for a few days, or the freezer.
Great post. I want to make them 🙂