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Lemony Buttermilk Currant Scones

Lemony Buttermilk Currant Scones

These Lemony Buttermilk Currant Scones are light, buttery, and bursting with citrusy goodness. Perfect for breakfast or afternoon tea, this homemade treat is made with fine dining recipes techniques while keeping things easy and delicious. Whether you're looking for quick dinner ideas, a brunch staple, or a homemade recipe to impress, these scones are sure to delight. Serve with clotted cream, jam, or simply enjoy as they are!
Prep Time 40 minutes
Cook Time 20 minutes
Course Desayuno
Cuisine American
Servings 8 scones
Calories 290 kcal

Ingredients
  

  • cup 50g Zante currants
  • ¼ cup 55g sugar
  • Zest of 1 lemon
  • 2⅓ cups 304g all-purpose flour
  • tsp 5g baking powder
  • ½ tsp 3g baking soda
  • tsp 6g kosher salt
  • ½ cup + 1 tbsp 130g cold, unsalted butter
  • ¾ to 1 cup 180-240g buttermilk
  • 1 to 1½ tbsp melted butter for brushing
  • Sugar for sprinkling turbinado recommended

Instructions
 

  • Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  • If currants are dry, soak them in warm water for 10 minutes, then drain.
  • In a large bowl, rub the lemon zest into the sugar to release oils.
  • Add flour, baking powder, baking soda, and salt; whisk to combine. Stir in the currants.
  • Grate the butter using a box grater and toss it into the dry ingredients. Alternatively, cut butter into pieces and mix with a pastry blender.
  • Add ¾ cup buttermilk and mix gently. If dough is dry, add more buttermilk, 1 tbsp at a time, until it comes together.
  • Turn dough onto a floured surface and shape into a 7-inch circle, about 1½ inches thick.
  • Brush the top with melted butter and sprinkle with sugar. Cut into 6 to 8 wedges and place on the baking sheet.
  • If possible, chill scones for 20 minutes before baking.
  • Bake for about 20 minutes, until tops are lightly golden.
  • Let cool briefly and serve with butter, lemon cream, or jam.

Notes

  • Make-Ahead: Scone dough can be refrigerated for up to 24 hours before baking.
  • Freezing: Freeze unbaked scones, then bake directly from frozen, adding 1-2 extra minutes.
  • Buttermilk Substitute: Mix 1 tbsp lemon juice or vinegar with 1 cup milk, let sit for 5 minutes.
  • Best Results: Use a digital scale for accurate measurements.