Friday, September 5, 2008

Vanilla Buttermilk Currant Scones

I love scones. And since I have an "over-abundance" of vanilla beans.....(click here) I'm adjusting recipes that even REMOTELY could use real vanilla beans. And actually, this
one came out very well. Please give it a try if you like scones. Adapted from

2 cups unbleached flour
1/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons unsalted butter
1/2 cup buttermilk
1 large egg
2 vanilla beans
2/3 cup currants (optional)

Preheat oven to 400 degrees. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

Cut the butter into small cubes and blend into the flour mixture with a pastry cutter until mixture resembles small pebbles.

In a small bowl, stir together the buttermilk, egg, and then carefully cut vanilla beans and scrape seeds into the mixture. You may toss the husk in also, and let sit for about 20 minutes to absorb additional vanilla flavor. (Discard husk)

Add to the flour mixture and stir to combine. Fold in the currants.

Turn dough out onto a lightly floured board and knead no more than once to three times. Shape dough into a circle about 1 to 1 1/2 inches thick, and cut into triangles.

Place onto an ungreased baking sheet. Melt 2 tbl of butter and brush each scone with butter and then sprinkle a light coating of sugar over each.

Bake for 18 to 25 minutes until the top is lightly browned. Insert a toothpick to center of scone; if it comes out clean, remove sheet from oven.

Cool for 5 minutes on baking sheet. Remove scones to a wire rack to finish cooling.

Delicious with jam, jelly, honey, or my favorite, a plain small pat of butter. (With Starbucks coffee of course)

p.s. Ya know those little Starbucks vanilla scones? Take out the currants, add some vanilla frosting to this recipe, and there ya go.

1 comment:

Anonymous said...

these are fabulous. I substituted 1/2 tsp of vanilla extract for the vanilla bean. So light and fluffy. I'm not sure they will make it to the morning.