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 |
