Super Bowl Sunday Scones

  • Yield: servings


2 1/4cups all purpose flour
2tablespoons sugar
1tablespoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1/2cup cold butter, cut into small cubes
1/2cup currants (optional)
1cup buttermilk
1 egg, slightly beaten


  1. Preheat oven to 425F.
  2. Mix dry ingredients together.
  3. Cut butter into flour mixture using a pastry knife or a food processor until crumbly. Add currants, if using, and mix gently to distribute.
  4. Pour buttermilk over flour mixture and stir with a fork or pulse in food processor until the dough gathers into a sticky ball. Do not over mix or the scones will be tough.
  5. On a floured surface, gently pat dough to 1/2-inch thick. Cut into 3-inch rounds using a floured cutter. Reshape leftover scraps with your fingers and cut more rounds. Discard any remaining dough.
  6. Place rounds 2 inches apart on an ungreased baking sheet. Brush with beaten egg.
  7. Bake 10 to 12 minutes. Serve immediately.

Recipe by Charmian Christie

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