It’s starting to feel like Fall… okay. Alright, it’s actually still really hot where I’m at. But I’m ready for Fall.
One of my favorite things for breakfast is a good scone. I’ve had a hard time finding recipes I’ve liked. I’ve tried many on pinterest but have been disappointed. I remember I used to have a good recipe but I have misplaced it!
This is a recipe for currant scones. But it could easily be replaced with dried cranberries or raisins.
The recipe is from the bakery, Tartine. Tartine is supposed to have the best croissant on the West Coast. (I was sorely disappointed). But, I will say they do have the best scone I’ve ever had on the West Coast!
For those that do not know what a currant is… it is a type of small seedless grape. So basically a little raisin.
|California raisins on the left, Zante currants on the right|
Currant Buttermilk Scones (adapted from Tartine’s recipe)
Get the PRINTABLE recipe here
- 3/4c Zante Currants (I found these at Von’s, but you could replace with dried cranberries, raisins. You could also use fresh fruit but it will make the batter more moist).
- 4 3/4c All-purpose flour
- 1 tbsp Baking powder
- 3/4 tsp baking soda
- 1/2 cup granulated sugar
- 1 1/4 tsp salt
- 1 cup Unsalted butter, very cold
- 1 1/2 cups buttermilk
- zest of 1 lemon
- large crystal sugar for topping
- melted better for topping
- Preheat oven to 400F.
- First, combine currants in some warm water and set aside for 10 minutes until currants are plumped. Drain well.
- While currants are plumping, add flour, baking powder, and baking soda into a large mixing bowl. Add the sugar and salt. Stir to mix.
- Cut the butter into 1/2 inch cubes and scatter cubes over dry ingredients. Mix together. Your dough should look like a coarse mixture with pea-sized lumps of visible butter when it’s done.
- Then add the buttermilk, lemon zest, and plumped currants. Mix in gently, just enough until the dough holds together.
- Now law the dough on a floured surface, and pat until it’s about 1.5 inches thick. You can either make an 18 inch x 5 inch square, or little round circles like I did.
- Brush the top with melted butter and sprinkle with sugar.
- Bake the scones until the tops are lightly browned, 25-35 minutes depending on your oven.
- Remove and serve while hot! Don’t burn your mouth!
|Here I made cranberry buttermilk scones|
Now this scone recipe is DELICIOUS. But, it’s not exactly low-calorie. I’m still hunting for a lower calorie scone recipe.
Anyone have a lower calorie cranberry orange scone recipe they would like to share? If so, leave it in the comments!
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Written at http://peoniesandorangeblossoms.blogspot.com