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There’s the old adage you can’t tell a book by its cover. Well I feel like these scones exemplify that statement. If I were a consumer of scones from a coffee shop I would not be purchasing these based on looks. HOWEVER they are delicious and with some future work they will be amazing.

I got this recipe from my friend Sara. She and I as usual were discussing baked goods. She mentioned this scone recipe and I was intrigued so I made it that night.

4 1/2c. flour
5t. baking powder
4T. sugar
1t. baking soda
3/4c. butter
handful of currants
1 3/4c. buttermilk

Preheat oven to 400. Mix dry ingredients in medium size bowl. Cut in
butter into dry ingredients until pea sized lumps form. Add milk and
mix until just moist.
Scoop batter using 1/4 measurer onto greased cookie sheets. Bake 15
minutes or until golden.


Good thing I took this pastry blender from my mom. It proved indispensable.


Weird,Crumbly pre-baked scones. I was skeptical of these scones. I was proven right after baking them. They were a little too crumbly. Next batch I will add more buttermilk and blend the butter and the flour better. In my haste I don’t think I cut the butter into the flour mixture as well as I should.


Well better than expected. As  you can see too. I used chocolate chunks instead of currants. Currants seemed too 1800s for me so I used what any self respecting chocolate chip cookie lover would do and used the chunks.





About ccignarale

I'm a short, quirky Industrial Engineering graduate student that loves to bake. I've done my fair share of boxed desserts and am now ready for a baking adventure. So, I hope that there are some doughy bits of goodness in my future.

2 responses »

  1. I LOVE my pastry blender! Pie crust isn’t the same without it.

  2. Haha…currants do indeed seem too 1800’s! Good call on the chocolate chunks!


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