Classic Scones
Ingredients
Instructions
Preheat oven to 350ᵒ F. Combine buttermilk and honey in a mixing bowl.
Sift the flour together with baking powder, baking soda, and salt. Stir about ⅔ of the flour mixture into the buttermilk. Slowly mix in the melted butter. Lightly stir in remaining flour, then the currants.
Turn onto a floured surface and knead dough gently for a few minutes. Divide into three equal sections. Flatten dough to form thick rounds about 4 to 5 inches in diameter. With a sharp knife, cut the rounds into 4 wedges each.
Place scones ½ inch apart on a buttered cookie sheet. Bake for 15 to 20 minutes or until golden. Remove from sheet and sprinkle with sugar, if desired. Serve warm with butter and preserves.
Serves 6-12
Notes:
Substitute honey with maple syrup or agave nectar.
Share this recipe
- You may also like
Other Recipes
Check out our veggie cooking videos
Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.
Ingredients
Directions
Preheat oven to 350ᵒ F. Combine buttermilk and honey in a mixing bowl.
Sift the flour together with baking powder, baking soda, and salt. Stir about ⅔ of the flour mixture into the buttermilk. Slowly mix in the melted butter. Lightly stir in remaining flour, then the currants.
Turn onto a floured surface and knead dough gently for a few minutes. Divide into three equal sections. Flatten dough to form thick rounds about 4 to 5 inches in diameter. With a sharp knife, cut the rounds into 4 wedges each.
Place scones ½ inch apart on a buttered cookie sheet. Bake for 15 to 20 minutes or until golden. Remove from sheet and sprinkle with sugar, if desired. Serve warm with butter and preserves.
Serves 6-12
Notes:
Substitute honey with maple syrup or agave nectar.