Buttermilk Scones

Tartine bakery, san francisco, ca

Preheat oven to 400.

Butter a baking sheet.

Make the dough: in a small bowl , combine the currants with warm water to cover.

Set aside for about 10 minutes until the currants are plumped.

Drain well.

Sift the flour , baking powder , and baking soda in a big mixing bowl or into a large bowl of a stand mixer fitted with the paddle attachment.

Add the sugar and salt.

And stir to mix with a wooden spoon.

Cut the butter into -inch cubes and scatter the cubes over the dry ingredients.

If you are mixing by hand , use a pastry blender to cut the butter into the dry ingredients.

If you are using the mixer , pulse on and off so that you dont break down the butter too much.

You want to end up with a coarse mixture with pea-size lumps of butter visible.

Add the buttermilk all at once along with the lemon zest and currants.

Mix gently with a wooden spoon by hand or on low speed if using a mixer.

Continue to mix just until you have a dough that holds together.

If the mixture seems d.

dried currant, all-purpose flour, baking powder, baking soda, granulated sugar, salt, unsalted butter, buttermilk, lemon zest, sugar crystals