My favorite part of the day is early in the morning when the sun is just starting to rise. The house is quiet, the streets are empty, and the phone is silent. The other day, I woke up early. For that small portion of time between darkness and sunlight, it was just me in my kitchen. I brewed a cup of coffee, watched the sun come up, and started to gather the ingredients for these scones.
I have been eyeing this recipe for a few weeks now. A while ago, I started to look for a good scone recipe and I kept coming back to this one. I tried a few other recipes, but I couldn’t get this one out of my head. Finally, I stopped by the grocery store and picked up the only ingredient I didn’t have on hand, buttermilk. I had some currents and dried cherries left over from other recipes, so I decided to use them both.
This is my kind of scone- not too sweet, rustic, and hearty. The crisp bottom and golden brown top protect the soft and moist center. Channeling my inner English self, I spooned some peach jam on top – if only I had clotted cream!
If you don’t have whole wheat pastry flour, all-purpose flour will work. Also, I think many kinds of dried fruit would be delicious in these scones, raisins or dried cranberries to name a few.
I brought some over to my neighbor who wasn’t feeling well. She is Irish, makes amazing shortbread, and knows her scones. I hope she will approve. I hope you approve too! Until the next early morning when I can manage to crawl out of bed to watch the sunrise and bake…enjoy these scones!
Recipe for Rustic Current and Cherry Scones
- 3 cups whole wheat pastry flour
- 1/2 cup turbinado sugar (sugar in the raw)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cut into small pieces
- 2 cups rolled oats
- 1 tablespoon lemon zest
- 1/3 cup dried currents
- 1/3 cup dried cherries, coarsely chopped
- 1 1/2 cups buttermilk
- Extra sugar for sprinkling
- Preheat the oven to 350°F degrees and line 2 baking sheets with parchment paper.
- In the bowl of a food processor, combine the flour, turbinado sugar, baking powder, baking soda, salt, and butter. Pulse about 15-20 times until the butter is the size of small peas. Alternately, you can work by hand to cut the butter into the flour mixture. Transfer the dough to a large bowl and mix in the oats, lemon zest, currents, and cherries. Stir in 1 cup of the buttermilk, dough will still be crumbly, gradually add in the 1/2 cup buttermilk until dough is moistened. Try not to over mix the dough!
- Form the dough into a ball and transfer to a floured surface. Cut the dough in half and form each half into a 4 inch wide round. Cut the round into 8 triangle shapes. Transfer triangles to a prepared baking sheet and sprinkle with extra sugar. Repeat with the other dough half. Bake for 20 minutes or until golden brown. Cool completely on a cooling rack.
Makes 16 scones
Recipe adapted from 101 Cookbooks