There’s an undeniable comfort that comes with a freshly baked scone, especially on a crisp, cool morning. The aroma filling your kitchen, the golden-brown crust, and the tender, flaky interior promise a moment of pure bliss. Today, we’re diving into the world of one of the most celebrated scone recipes out there: the iconic Tartine Buttermilk Scones, specifically featuring delightful currants. While I’ve often enjoyed this recipe with blueberries during warmer months, the tart sweetness of currants feels inherently right for the autumn and winter seasons. These aren’t just any scones; they carry the legacy of Tartine Bakery, a name synonymous with artisanal baking excellence. Get ready to transform your kitchen into a haven of warmth and deliciousness with this simple yet sublime recipe.
Tartine Bakery, nestled in the heart of San Francisco, has cultivated a global reputation for its impeccable pastries and artisan bread. Their philosophy revolves around using the highest quality ingredients and time-honored techniques, resulting in baked goods that are both rustic and refined. Among their many beloved creations, the buttermilk scone stands out as a testament to their mastery. What makes their scone recipe so special, and why has it become a go-to for home bakers and professionals alike? It’s a combination of simple ingredients, precise ratios, and a deep understanding of how to achieve that perfect balance of crisp exterior and moist, tender crumb. This particular adaptation, focusing on the classic currant inclusion, brings out a traditional flavor profile that is both nostalgic and utterly satisfying.
The Essential Role of Buttermilk in Scones
Buttermilk is not just an ingredient in this recipe; it’s a star player. Its distinctive tangy flavor contributes significantly to the overall taste of the scones, adding a subtle complexity that plain milk simply cannot provide. Beyond flavor, buttermilk plays a crucial role in the texture of the scones. As an acidic ingredient, it reacts with the baking soda in the recipe to produce carbon dioxide, which creates air pockets and gives the scones their characteristic light and fluffy lift. This reaction also helps tenderize the gluten in the flour, preventing the scones from becoming tough. The result is a scone that is incredibly soft on the inside, with a delicate crumb that practically melts in your mouth.
For those who might not keep buttermilk on hand regularly, a simple homemade substitute can often work in a pinch. You can make a quick buttermilk alternative by adding one tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest of the cup with regular milk until it reaches the desired measurement (e.g., 3/4 cup for this recipe). Let it sit for 5-10 minutes until it slightly curdles. While this substitute works for the acidic reaction, the texture and nuanced flavor of genuine buttermilk are truly unparalleled, making it worth seeking out for the best possible scone experience.
Currants: The Perfect Berry for Fall Baking
While I admit to a fondness for blueberry scones during the summer, there’s something incredibly fitting about Zante currants for a chilly day. Zante currants are small, dried grapes, often confused with actual currants, but they offer a concentrated burst of tartness and a chewy texture that complements the rich, buttery scone perfectly. Their size ensures an even distribution throughout the dough, meaning every bite delivers a delightful fruity surprise without overwhelming the delicate scone flavor. Plumping them in warm water before adding them to the dough is a small but important step that rehydrates them, making them even juicier and softer, enhancing the overall eating experience.
The choice of currants also adds a touch of classic sophistication to these scones. They evoke a sense of traditional baking, reminiscent of English tea time treats. Their slightly more robust flavor stands up beautifully to the richness of the butter and buttermilk, creating a harmonious balance that is both comforting and invigorating. If you’ve only ever made scones with larger fruits, I highly encourage you to give these currant scones a try; you might just discover a new favorite for your fall and winter baking repertoire.
Tartine’s Classic Buttermilk Currant Scones
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- Author: Alexandra Stafford at alexandracooks.com
Total Time: 60 minutes
Yield: 8 scones
Description
These exquisite buttermilk currant scones, adapted from the renowned Tartine Bakery, are an absolute delight. Perfect for a cozy breakfast or an elegant afternoon tea, this recipe yields tender, flaky scones bursting with the sweet-tart flavor of plumped Zante currants. The incorporation of cold butter and tangy buttermilk ensures a light crumb and rich taste, making these a truly exceptional baked treat. This recipe is designed to be approachable for home bakers, while delivering results that rival those from a professional patisserie.
Chef’s Notes & Pro Tips:
- Tartine’s original recipe specifically recommends Zante currants. For best results, it’s crucial to plump them in warm water for about 10 minutes, then drain thoroughly. This rehydrates them, making them juicy and soft, and prevents them from absorbing moisture from your dough, which can lead to dry scones.
- This recipe makes a half batch, yielding 8 generous scones. If you’re hosting a larger gathering or simply want to stock your freezer, consider making a full batch. You can find the full recipe details on Alexandra’s original post.
- One of the fantastic advantages of this scone dough is its freezer-friendliness. You can prepare the raw scone dough, cut out the shapes, and freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, simply thaw them overnight in the refrigerator and bake as directed. This method works beautifully and allows for fresh, warm scones on demand!
- Always use very cold butter directly from the refrigerator. Cold butter is key to creating those desirable flaky layers in your scones. As the cold butter melts in the oven, it releases steam, which helps to separate the dough layers.
- Avoid overworking the dough. Over-mixing develops the gluten, leading to tough scones. Mix just until the ingredients are combined and the dough comes together.
- Do not twist your biscuit cutter (if using) when cutting out shapes. Press straight down and lift straight up to maintain the rise. Twisting seals the edges, preventing the scones from rising properly.
- If you prefer, a mixture of dried cranberries or chopped apricots could be a delicious alternative to currants, though the Zante currants truly shine in this specific Tartine adaptation.
- Serve these scones warm, ideally with homemade lemon curd, your favorite jam, or a dollop of clotted cream for an authentic experience.
Ingredients
For the Scones:
- 2 3/8 cups all-purpose flour (which is 2 cups plus 6 tablespoons)
- 1 1/2 teaspoons baking powder
- 3/8 teaspoon baking soda (a scant 1/2 teaspoon)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt (use a good quality sea salt for best flavor; a heaping half teaspoon is fine)
- 1/2 teaspoon fresh lemon zest, finely grated
- 1/2 cup + 1 1/2 teaspoons unsalted butter, very cold and cut into 1/2-inch cubes
- 3/4 cup buttermilk, also very cold
- 3/8 cup Zante currants, plumped in warm water and drained
For the Topping (Optional):
- 1.5 tablespoons unsalted butter, melted
- Sugar for sprinkling (such as demerara or turbinado for a crunchy top; regular granulated sugar also works well). *Note: The original recipe sometimes omits the sugar sprinkling with currant scones, so feel free to skip if desired.*
Instructions for Perfect Buttermilk Currant Scones
- Prepare Your Workspace and Oven: Begin by preheating your oven to a robust 400ºF (200ºC). This high temperature is crucial for a quick rise and golden crust. Line a sturdy baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Having everything ready before you start mixing will make the process smoother.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, and baking soda. Whisking ensures that the leavening agents are evenly distributed, which is vital for an even rise. Next, add the granulated sugar, salt, and freshly grated lemon zest. Stir gently to combine these ingredients. The lemon zest adds a wonderful bright note that complements the currants beautifully.
- Incorporate the Cold Butter: Take your very cold, cubed unsalted butter and scatter it evenly over the dry ingredients. Now, using a pastry blender, two knives, or even your fingertips (working quickly to prevent the butter from warming up), cut the butter into the flour mixture. The goal is to achieve a mixture resembling coarse meal with some pea-sized lumps of butter remaining (some larger chunks are perfectly fine and will contribute to a flakier scone!). These cold butter pieces are what create those desired pockets of steam during baking, leading to a tender, layered texture.
- Add Wet Ingredients and Currants: Pour the very cold buttermilk into the butter-flour mixture all at once, along with your plumped and well-drained Zante currants. Using a wooden spoon or a spatula, mix gently until the dough just barely comes together. It’s important not to overmix at this stage; overworking the dough will develop the gluten too much, resulting in tough, chewy scones instead of light, tender ones. If the mixture seems excessively dry and won’t hold together, you can add a tiny bit more buttermilk, a teaspoon at a time, until it forms a cohesive dough.
- Shape the Dough: Lightly dust your clean work surface with flour. Turn the scone dough out onto the floured surface. If you’ve opted to make a full recipe (twice the current ingredients), divide the dough into two even portions. Using your hands, gently pat each portion into a round or square disk, aiming for a thickness of about 1 1/2 inches (approximately 3.8 cm). For a traditional Tartine approach with a full recipe, you might pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick. For single-serve triangular scones, cut each disk into 8 wedges. If using a biscuit cutter for round scones, press straight down and lift; avoid twisting, as this can seal the edges and inhibit rising.
- Prepare for Baking: If desired, brush the tops of the shaped scones with melted butter. This helps promote a beautiful golden-brown crust. You can also sprinkle them with sugar – demerara or turbinado sugar will add a lovely crunch, while granulated sugar works just fine. (As a note, the original baker sometimes omits the sugar sprinkling with currant scones, so this is an optional step based on your preference.) Carefully transfer the prepared scone triangles or rounds to your parchment-lined baking sheet, spacing them out slightly.
- Bake and Serve: Place the baking sheet into the preheated 400ºF (200ºC) oven. Bake for approximately 25 to 35 minutes, or until the tops of the scones are beautifully golden brown and a skewer inserted into the center comes out clean. Keep an eye on them; ovens vary. My batch was perfectly done at 25 minutes, but your timing might differ. Once baked, remove them from the oven and transfer them to a wire rack. These scones are best enjoyed warm, straight from the oven!
- Prep Time: 20 minutes
- Cook Time: 25-35 minutes
Beyond the Recipe: Tips for Scone Perfection
Achieving bakery-quality scones at home is entirely possible with a few key techniques. The foundation of a great scone lies in keeping your ingredients, especially the butter and buttermilk, as cold as possible. This ensures that the butter remains solid until it hits the hot oven, where it rapidly melts and releases steam, creating those coveted flaky layers. If your kitchen is warm, you might even consider chilling your mixing bowl and pastry blender beforehand.
Another crucial tip is to handle the dough as little as possible. Overworking the dough develops the gluten, leading to a tough, bready texture rather than a light, tender crumb. Mix just until the ingredients are combined, and the dough barely holds together. A shaggy dough is a happy scone dough! When shaping, use gentle hands and avoid excessive kneading. If you’re using a biscuit cutter, press straight down without twisting; twisting can seal the edges of the dough, preventing the scones from rising fully.
For an extra boost of flavor, don’t shy away from the lemon zest. It adds a vibrant, fresh aroma that beautifully complements the currants without being overpowering. You can also experiment with other dried fruits, but the Zante currants truly shine here. Consider a blend of spices like a pinch of cinnamon or nutmeg for an even warmer, autumnal feel, especially if you’re serving them during the holidays.
Make-Ahead & Storage Solutions
One of the best features of this Tartine scone recipe is its versatility for make-ahead preparation. You can easily prepare the dough in advance, which is perfect for busy mornings or when entertaining guests. After you’ve mixed the dough and shaped your scones, you have a couple of options:
- Refrigerating Unbaked Scones: Place the cut scone dough pieces on a parchment-lined baking sheet and chill them in the refrigerator for up to 24 hours. This can even enhance their flakiness as the butter stays extra cold. When ready to bake, transfer them directly from the fridge to the preheated oven, adding a few extra minutes to the baking time if necessary.
- Freezing Unbaked Scones: This is a fantastic option for having fresh scones whenever a craving strikes. Arrange the shaped, unbaked scones on a baking sheet and freeze them until solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 1-2 months. When you want to bake them, you can either thaw them overnight in the refrigerator or bake them directly from frozen. If baking from frozen, you will need to increase the baking time by about 10-15 minutes, or until golden brown and cooked through.
Storing Baked Scones: Freshly baked scones are always best, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To refresh them, warm them slightly in a toaster oven or microwave. For longer storage, baked scones can also be frozen for up to 1 month. Thaw them at room temperature and warm gently before serving.
Serving Suggestions for the Ultimate Scone Experience
These Tartine Buttermilk Currant Scones are delicious on their own, but they truly transform into an indulgent treat when served with the right accompaniments. For a classic British tea-time experience, a generous dollop of rich clotted cream and a spoonful of your favorite fruit jam (strawberry, raspberry, or apricot work wonderfully) is unbeatable. The creaminess of the clotted cream perfectly balances the scone’s slight tang and the jam’s sweetness.
Another exquisite pairing is with homemade lemon curd. The bright, zesty flavor of lemon curd cuts through the richness of the scone and highlights the subtle citrus notes from the lemon zest in the dough. For a simpler approach, a good quality butter and a drizzle of honey or maple syrup can also elevate these scones to a delightful breakfast or brunch item. Don’t forget a steaming cup of tea or freshly brewed coffee to complete your cozy culinary moment.
Whether you’re treating yourself to a quiet morning indulgence or sharing with loved ones, these Tartine-inspired buttermilk currant scones are sure to impress. They embody the philosophy of simple ingredients yielding extraordinary results, bringing a touch of San Francisco’s famed Tartine Bakery right into your home kitchen. Happy baking, and enjoy every tender, buttery bite!