size: 6 scones
1 ½ cup
4 Tbs sugar
1 Tbs baking powder
¼ tsp baking soda
¼ tsp salt
½ cup currants
3 ounces cold butter
1/3 cup buttermilk
1 tsp lemon juice
ingredients together and add currants. Cut butter
into one inch cubes and mix into dry mixture. Pour
all of the buttermilk and lemon juice into mixture.
Mix until barely combined with wooden spoon,
important to not over-mix and should have some dry
areas visible. Form dough into circle and cut into
equal size wedges. Brush tops with buttermilk and
sprinkle with raw sugar.
350 degrees for 15-18 minutes.
from Pastry Chef, John Gayer
and Culinary Director, Philippe Boulot
of The Heathman Hotel