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Classic Scones

Yield1 Serving

You’ll find these wedge-shaped Scottish biscuits perfect for a light luncheon or tea.


 1 cup buttermilk
 2 tablespoons honey
 2 ½ cups unbleached white flour
 1 cup whole wheat flour
 2 teaspoons baking powder
 1 teaspoon baking soda
 ½ teaspoon salt
 ½ cup butter melted
  cup dried currents or raisins
 Sugar for sprinkling (optional)
 For vegan options, replace the buttermilk with plant-based milk with a teaspoon of lemon juice stirred in to curdle and vegan buttery sticks or vegetable oil.

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