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The Queen’s Scones: A Taste of Colorado Sunshine

My first memory of these scones isn’t from a fancy tea room, but from a sun-drenched porch in the Colorado Rockies. A friend, Sarah, had just moved there and, eager to impress, she baked a batch of these currant scones. The air was crisp, the mountains majestic, and the warm, buttery aroma of the scones filled the air. They were perfectly golden, studded with plump currants, and utterly irresistible. Each bite was a little taste of home, even though I was miles away. It’s a memory I cherish, and a recipe I’ve been making ever since.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 32 minutes
Yields: 36 Scones
Serves: 18
Dietary Type: Vegetarian

Ingredients

3/4 cup currants, soaked in sherry
3 1/4 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter (not melted, but slightly warm)
1 cup buttermilk

Ingredient Notes:

Currants and Sherry: Don’t skip the sherry soak! It plumps the currants and adds a lovely depth of flavor. You can use warm water if you prefer to avoid alcohol.
Butter: The butter should be slightly warm but not melted. This will help it incorporate into the flour for a tender crumb.
Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest of the cup with milk. Let it sit for 5 minutes before using.

Equipment Needed

Large mixing bowl
Pastry cutter or food processor
Fork
Measuring cups and spoons
Rolling pin
Cookie cutters (optional)
Baking sheet
Parchment paper (optional)

Instructions

Begin by soaking the currants in sherry. This step is crucial for plump, juicy currants. Allow them to soak while you prepare the other ingredients.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Ensure everything is evenly distributed for consistent rising.
Using a pastry cutter or a food processor, cut the butter into the dry ingredients. The mixture should resemble coarse cornmeal. This process creates small pockets of butter that, when melted during baking, produce flaky layers. If using a food processor, pulse until the desired texture is achieved, being careful not to over-process.
Create a well in the center of the dry ingredients. Pour in the buttermilk.
Using a fork, gently stir the buttermilk into the dry ingredients, starting from the center and working outwards. Be careful not to overmix. The dough should be just combined.
Strain the currants from the sherry, reserving the sherry if you wish to baste the scones during baking. Gently fold the strained currants into the dough.
Turn the dough out onto a lightly floured surface. Knead the dough as little as possible, just until it comes together. Over-kneading will result in tough scones. If the dough is too sticky, add a little extra flour, a tablespoon at a time. If it seems too dry, add a splash of milk.
Roll the dough out on the floured surface to a thickness of about 1/2 inch.
Use cookie cutters to cut out the scones. You can use any shape you like, but traditional round or triangular scones are classic. If you don’t have cookie cutters, you can simply cut the dough into squares with a knife.
Place the scones on a lightly greased or parchment-lined baking sheet. This will prevent them from sticking.
Bake in a preheated oven at 415ºF (213ºC) for 10-12 minutes, or until golden brown. Keep a close eye on them, as oven temperatures can vary. If the scones are browning too quickly, you can lower the oven temperature slightly.
Remove the scones from the oven and let them cool on a wire rack.
Serve warm with your favorite accompaniments.

Expert Tips & Tricks

Cold Ingredients: Using cold butter and buttermilk is key to achieving a light and fluffy texture. The cold butter creates steam as it bakes, resulting in flaky layers.
Don’t Overmix: Overmixing the dough develops the gluten, which leads to tough scones. Mix just until the ingredients are combined.
Freezing: Scones can be frozen before or after baking. To freeze before baking, shape the scones and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. To freeze after baking, let the scones cool completely, then wrap them individually in plastic wrap and place them in a freezer bag.
Sherry Basting: For an extra flavorful crust, baste the scones with a touch of the reserved sherry from the currants during the last few minutes of baking.

Serving & Storage Suggestions

Serve these scones warm from the oven with a dollop of lemon curd or crème fraîche. They are also delicious with clotted cream and jam, or simply with butter. Pair them with a cup of tea or coffee for a perfect afternoon treat.

Room Temperature: Store leftover scones in an airtight container at room temperature for up to 2 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: For longer storage, freeze the scones as described above.

To reheat, warm the scones in a preheated oven at 350ºF (175ºC) for a few minutes, or microwave briefly until heated through.

Nutritional Information

(Estimated values per scone)

Nutrient	Amount per Serving	% Daily Value
Calories	205 kcal	N/A
Calories from Fat	72 kcal	N/A
Total Fat	8 g	12%
Saturated Fat	5 g	24%
Cholesterol	20.9 mg	6%
Sodium	168.2 mg	7%
Total Carbohydrate	30.8 g	10%
Dietary Fiber	1 g	4%
Sugars	13.1 g	N/A
Protein	3.1 g	6%

Variations & Substitutions

Dried Fruit: Substitute the currants with other dried fruits, such as raisins, cranberries, or chopped apricots.
Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, citrusy flavor.
Spices: Incorporate spices like cinnamon, nutmeg, or cardamom for a warm, comforting twist.
Gluten-Free: Use a gluten-free flour blend to make gluten-free scones. You may need to add a binder, such as xanthan gum, to help hold the scones together.
Vegan: Substitute the butter with a vegan butter alternative and the buttermilk with a plant-based milk mixed with lemon juice or vinegar.

FAQs (Frequently Asked Questions)

Q: Why are my scones tough?
A: Overmixing the dough is the most common cause of tough scones. Mix just until the ingredients are combined, and avoid over-kneading.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap the dough tightly in plastic wrap to prevent it from drying out.

Q: How do I prevent the scones from spreading during baking?
A: Ensure the butter and buttermilk are cold, and don’t overmix the dough. Chilling the shaped scones in the refrigerator for 15-20 minutes before baking can also help.

Q: Can I use milk instead of buttermilk?
A: While buttermilk is preferred for its tangy flavor and tenderizing properties, you can use milk in a pinch. Add 1 tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes before using.

Q: How do I get a golden-brown crust on my scones?
A: Brushing the tops of the scones with milk or cream before baking will help them achieve a beautiful golden-brown color.

Final Thoughts

These Queen’s Scones are more than just a recipe; they’re a reminder of simple pleasures, shared moments, and the comforting power of good food. I hope you’ll try this recipe and create your own memories with it. Don’t be afraid to experiment with variations and substitutions to make it your own. And please, share your feedback – I’d love to hear how they turned out! Enjoy these scones with a warm cup of tea and perhaps a good book for the perfect afternoon escape.

The Queen’s Scones Recipe