Tartine's Buttermilk Scones
The bakery I still have vivid dreams about is Tartine Bakery in Mission. I fantasize about the croissant and banana tart and how one day I might be able to bake them, too. My mum on the other hand was really missing her daily dose of English scones which were available in every coffee shop we went to, it seems. So I googled for the recipe by Tartine Bakery and found many many blogposts.
Here goes my adaptation of Tartine's Buttermilk Scones (with very few changes):
Makes about 12 scones (prep time 45 minutes)
3/4 cup currants
4 3/4 cups of flour
2 tablespoons melted butter
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup sugar
1 1/4 teaspoon salt
2 teaspoon grated lemon zest
1 cup plus 1 tablespoon cold, unsalted butter (about 250 g)
1 1/3 cups buttermilk
raw sugar for sprinkling
Put oven on 400° F (205°C or 195°C Umluft).
First start preparing the main ingredients. Starting with the currants, put them in a small bowl and pour boiling water on them until covered completely. They will soak while we continue with the remaining steps.
Prepare lemon zest and butter. Cut butter into small squares and place in the freezer for about 10 minutes, to make sure they are cold, cold, cold. Use two organic, midsized lemons for the lemon zest and add it to the measured amount of buttermilk. This way it can be mixed into the dough more easily.
Sift flour with baking powder and soda and add it to mixing bowl with paddle/hook attachment. Continue by adding sugar and salt and mix on lowest speed for 5 seconds.
Now add the cold butter and mix on medium speed for 20-30 seconds. If the butter is not incoporated well use a spatula or hands to push them into the dough.
Add buttermilk, lemon zest and mix on medium speed until the dough holds together. Dry currants with paper towel and add to dough. Mix again. Take dough out and place on prepared baking paper. Form a big 1,5 inch high triangle and brush with melted butter. Now sprinkle generously with raw sugar.
Here comes the hardest part: cut the triangle into 6 even squares and cut each of these diagonally to make 12 scones in total (of course it's totally up to you how to form them, but the classy scone look is the triangle shape). Place scones on two lined baking sheet and bake for about 18 minutes or until the crust is golden.
Serve warm or cold, for any time of the day, with nutella, jam, butter or just a hot Earl Grey Tea.
It's the best.