Saturday, January 21, 2012

Tartine's Currant Scones

Tartine, in San Francisco's Mission District is probably one of the best bakeries in America. But of all the delights it offers, their scones are probably the most popular. Uncharacteristically light, lavishly buttery, and not too sweet, these are the scones of anyone's dreams.

If you like a sweeter scone, you might want to increase the sugar to 1 full tablespoon.

Liz Prueitt's Currant Scones

Makes 12 scones

For scones:

¾ teaspoon baking soda
1 tablespoon baking powder
4 ¾ cups all-purpose flour, plus extra for dusting
1 ¼ teaspoon salt
½ tablespoon granulated sugar
1 stick plus 1 tablespoon very cold unsalted butter, cut into 1-inch chunks
1 ½ cup buttermilk
¾ cup dried currants, soaked in warm water for about 10 minutes, then drained
1 tablespoon lemon zest
For topping:

3 tablespoons unsalted butter, melted
Granulated sugar for sprinkling, about 2 tablespoons
1.Put the oven rack in the middle position and preheat the oven to 400°F. Butter a large baking sheet and set it aside.
2.Sift baking soda, baking powder, and flour into the bowl of an electric standing mixer. Mix in salt and sugar with a wooden spoon. Add butter and pulse on and off, so as not to blend the butter too much. Stop when you have a coarse mixture with pea-sized lumps of butter. Add the buttermilk, currants, and lemon zest and mix at a low speed just until dough forms and currants and lemon zest are well distributed throughout.
3.Transfer the dough to a surface dusted flour and gently knead the dough, about 30 seconds, incorporating some of the flour. Form the dough into a log that's roughly 1 ½ inches high, 5 inches wide, and 18 inches long. Brush the top of the dough with the melted butter and sprinkle with the granulated sugar. Cut the dough in 3-inch squares, then cut each square diagonally into 2 triangles, and transfer to the baking sheet. Bake until the tops of the scones are lightly brown, about 25 to 35 minutes. Serve them while they're still warm.

Tartine Bakery Cookbook
Photo by Limecake


  1. I will definitely try these. Thank you for the recipe. I love the photo which is your header. It looks like a lovely place to sit and be with others.

  2. Always after a good scone. Had this cookbook but never used it so sold it -- and now I find this wonderful scone recipe that I had in my hands! Sigh! When our store gets currants, I'll have to try it.

  3. It always the case that you when you make it yourself it never looks as good as the picture.



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