Buttermilk Scones: A Taste of Tartine’s Charm

There’s something truly magical about walking into Tartine Bakery in San Francisco. The air, thick with the aroma of warm bread and freshly baked pastries, instantly wraps you in a comforting embrace. My first visit was years ago, but I vividly remember sinking my teeth into one of their signature buttermilk scones. The crumbly texture, the subtle tang of buttermilk, the sweetness of the currants – it was a revelation. It wasn’t just a scone; it was an experience, a little piece of San Francisco sunshine captured in a pastry. I’ve been chasing that perfect scone ever since, and this recipe gets me pretty darn close.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 24-35 minutes
• Total Time: 44-55 minutes
• Yields: 12 scones
• Dietary Type: Vegetarian

Ingredients

• 3⁄4 cup zante dried currants
• 4 3⁄4 cups all-purpose flour
• 1 tablespoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄2 cup granulated sugar
• 1 1⁄4 teaspoons salt
• 1 cup unsalted butter, very cold, cut into ½-inch cubes
• 1 tablespoon unsalted butter, very cold
• 1 1⁄2 cups buttermilk
• 1 teaspoon grated lemon zest

Topping

• 3 tablespoons unsalted butter, melted
• 1 large sugar crystals (e.g., turbinado or sanding sugar)

Equipment Needed

• Large mixing bowl (or stand mixer with paddle attachment)
• Small bowl
• Measuring cups and spoons
• Pastry blender (optional)
• Baking sheet
• Chef’s knife
• Pastry brush

Instructions

1. Preheat your oven to 400°F (200°C) and butter a baking sheet. A well-greased baking sheet will prevent the scones from sticking and ensure even browning on the bottom.

2. In a small bowl, combine the currants with warm water to cover. Set aside for about 10 minutes, or until the currants are plumped. This rehydrates the currants, making them softer and juicier in the final scone.

3. While the currants are soaking, sift the flour, baking powder, and baking soda into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Sifting ensures that these ingredients are evenly distributed, which is crucial for a consistent rise.

4. Add the sugar and salt to the dry ingredients, and stir to mix with a wooden spoon. This ensures even distribution of the sweet and salty elements throughout the dough.

5. Scatter the cubed butter over the dry ingredients. If mixing by hand, use a pastry blender to cut the butter into the dry ingredients. If using a mixer, pulse on and off so that you don’t break down the butter too much. The goal is to create small, pea-sized lumps of butter within the flour mixture. These lumps will melt during baking, creating pockets of steam that contribute to the scone’s flaky texture.

6. The mixture should resemble a coarse meal with pea-sized lumps of butter visible. This is a key indicator of proper butter incorporation.

7. Drain the plumped currants thoroughly. You want to remove as much excess water as possible.

8. Add the buttermilk all at once, along with the lemon zest and drained currants, to the flour and butter mixture. Mix gently with a wooden spoon by hand or on low speed if using a mixer. Be careful not to overmix at this stage.

9. Continue to mix just until you have a dough that holds together. If the mixture seems dry, add a little more buttermilk, a tablespoon at a time. You still want to see some of the butter pieces at this point. Overmixing will develop the gluten in the flour, resulting in a tough scone.

10. Dust your work surface with flour, and turn the dough out onto it. The dough will be shaggy and a bit sticky, which is perfectly normal.

11. Using your hands, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 ½ inches thick. Don’t worry about making it perfectly even; the rustic look is part of the charm.

12. Brush the top of the rectangle with the melted butter and sprinkle generously with sugar crystals. The melted butter will help the scones brown beautifully, while the sugar crystals add a delightful crunch.

13. Using a chef’s knife, cut the dough into 12 triangles. A sharp knife will ensure clean cuts and prevent the scones from becoming misshapen.

14. Transfer the triangles to the prepared baking sheet, leaving a little space between each scone.

15. Bake for 24-35 minutes, or until the tops are lightly browned. The baking time may vary depending on your oven, so keep a close eye on them.

16. Remove from the oven and serve immediately. Scones are best enjoyed warm, straight from the oven.

Expert Tips & Tricks

• Keep it cold: The key to flaky scones is cold butter. Make sure your butter is very cold before you start. You can even chill the flour and buttermilk for 15 minutes before starting.
• Don’t overmix: Overmixing develops the gluten in the flour, resulting in a tough scone. Mix only until the dough just comes together.
• Freezing for later: Unbaked scones can be frozen. Place the cut scones on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• Lemon zest is key: Don’t skip the lemon zest! It adds a bright, subtle flavor that complements the richness of the butter and buttermilk.
• Consider using a bench scraper to divide the dough instead of a knife. It helps keep the edges clean and prevents tearing.

Serving & Storage Suggestions

Serve these buttermilk scones warm with a dollop of clotted cream, homemade jam, or a drizzle of honey. They are perfect for breakfast, brunch, or an afternoon tea.

Leftover scones can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped in plastic wrap. To reheat, wrap the scone in foil and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave them for a short burst, but they will lose some of their crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420.3 kcal	N/A
Calories from Fat	179 g	43%
Total Fat	20 g	30%
Saturated Fat	12.4 g	62%
Cholesterol	52.1 mg	17%
Sodium	448.2 mg	18%
Total Carbohydrate	54.5 g	18%
Dietary Fiber	2 g	7%
Sugars	16 g	N/A
Protein	6.7 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Berry Scones: Substitute the currants with ½ pint of fresh berries such as raspberries, blueberries, or strawberries. If using strawberries, hull and coarsely chop them. Freeze the berries in a single layer on a small baking sheet before adding them to the dough. This will prevent them from bleeding into the dough.
• Cheese Scones: Omit the sugar and lemon zest, and add 1 cup of shredded cheddar cheese to the dry ingredients. Brush the tops with milk instead of melted butter before baking.
• Gluten-Free Scones: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a bit more buttermilk to achieve the desired consistency.
• Vegan Scones: Replace the buttermilk with a mixture of 1 ½ cups of unsweetened plant-based milk and 1 ½ tablespoons of lemon juice or apple cider vinegar. Let it sit for 5 minutes to curdle before adding it to the dough. Use a vegan butter substitute, chilled and cubed.

FAQs (Frequently Asked Questions)

Q: Why are my scones flat and dense?
A: Overmixing the dough is a common cause. Also, ensure your baking powder and baking soda are fresh.

Q: Can I use regular milk instead of buttermilk?
A: While buttermilk adds a unique tang, you can use regular milk with 1 ½ tablespoons of lemon juice or vinegar added to create a similar effect.

Q: How do I get my scones to rise higher?
A: Make sure your butter is very cold, and avoid overmixing. The cold butter creates steam during baking, which helps the scones rise.

Q: Can I add other flavorings to the scones?
A: Absolutely! Try adding a teaspoon of vanilla extract, almond extract, or different citrus zests.

Q: How can I prevent the currants from sinking to the bottom of the scones?
A: Tossing the currants with a tablespoon of flour before adding them to the dough can help prevent them from sinking.

Final Thoughts

These buttermilk scones are more than just a recipe; they’re a connection to a place, a memory, and a feeling. I encourage you to try this recipe and experience the simple pleasure of a perfectly baked scone. Don’t be afraid to experiment with different variations and make it your own. And please, let me know how they turn out! Perhaps you’ll enjoy them with a cup of Earl Grey tea or a strong, dark coffee – the possibilities are endless. Happy baking!