This is my first time stepping into the world of scones. They have always sounded like a wonderful treat, but I had heard rumors that they could be dry and hard. I am not a coffee drinker and feared that I would have nothing to dunk one into if I had the misfortune of having a dry scone. Last summer we stayed in a beautiful modern hotel for my brother’s wedding and it turned out to be a serene oasis. The bed was like a cloud and the huge shower allowed you to choose your favorite temperature. The front desk clerk said scones were available in the morning for a limited time and that small detail brightened the whole day. Scones were the first thing on my mind the next morning, but suddenly wedding responsibilities overtook my scone thoughts and I jumped on the laptop to send e-mails. I missed scone time, but vowed to be ready the next morning. That Saturday was gorgeous and the perfect day for a wedding. I woke up early, showered and was ready to grab my prize. We went downstairs to find that scones were available Monday through Friday. We instead had a lovely breakfast at the hotel restaurant, but I think of those scones from time to time.
Over the holidays we went back to the same hotel for their happy hour and it reminded me that I still had not tried scones. 2011 is the year, friends. Fortunately when the scone bug hit, I remembered a recipe that Kasey had posted on her blog and her description drew me in. She did not disappoint. These scones are buttery, tender and the crunch from the coarse sugar on top makes them perfect. You may not want to take advice from a scone newbie, but they are husband, neighbor, mother-in-law and Turntable Kitchen approved.
Recipe: Tartine’s Buttermilk Scones with Dried Currants
Recipe from Turntable Kitchen
4 3/4 C. flour
3/4 C. currants
hot water for soaking currants
1 T. baking powder
3/4 t. baking soda
1/2 C. sugar
1 1/4 t. kosher salt
1 C. plus 1 t. unsalted butter, cold and cut into small chunks
1 1/2 C. buttermilk
1 t. lemon zest
3 T. melted unsalted butter
turbinado sugar for sprinkling
1. Preheat oven to 400 degrees F and line 2 rimmed baking sheets with a Silpat or parchment paper.
2. Put currants into a small bowl and cover with hot water, allowing them to plump (about 10 minutes). Once they have plumped, drain the currants.
3. Sift together flour, baking powder and baking soda into a bowl of a stand mixer with a paddle attachment (you can alternately cut butter into the dry ingredients with a pastry blender or use a food processor for pulsing butter into the dry ingredients). Add the salt and sugar and mix on lowest setting to just combine. Scatter the cold butter chunks over the dry ingredients and pulse the mixer to combine, without breaking down the butter too much. The mixture should be coarse with visible pea-size pieces of butter. Do not over-mix or the dough will yield tough scones.
4. Add the buttermilk, lemon zest and currants and mix over low speed until the dough just comes together. Add a bit more buttermilk if dough is too dry.
5. Dust your countertop or a large cutting board with flour and add the dough. Shape it into a long rectangle (about 5 inches wide and 1 1/2 inches thick). Brush the rectangle with the melted butter and sprinkle generously with turbinado sugar. Cut dough into 6 rectangles and the rectangles into 12 triangles with a bench scraper or sharp knife and transfer to prepared baking sheets.
6. Bake scones for approximately 25 minutes or until the tops are lightly browned. Serve warm. Best enjoyed the same day.