Buttermilk scones from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 37) by Elisabeth Prueitt and Chad Robertson

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Notes about this recipe

  • rosasharne on April 15, 2026

    dried cherries and sultanas

  • senzler on March 29, 2022

    One of my go to scone recipes. I rotate with a number of different fruits

  • ChelseaP on May 21, 2021

    Make them all the time and often freeze some for later. One of my favourite scone recipes.

  • michalow on February 26, 2019

    These are excellent. Based on the comments here I made them a bit smaller than the recipe calls for (cutting into 16 instead of 12 scones). This is a good size and they were perfectly baked at 25 minutes. Tops have good texture and color even without brushing anything on top before baking. I've used frozen berries and gotten very good results, but I like these with currants best.

  • Lepa on January 13, 2019

    These are wonderful. I loved the tang and texture the buttermilk provided. As the other poster mentioned, these are large. I ended up with nine scones and it took 27 minutes to bake. I love making scones and these are among the best I have made- or eaten!

  • anya_sf on September 24, 2017

    Very good. The scones are very large and tall, requiring a longer than usual baking time. I tend to make mine a bit flatter. The currant version retains its shape best. I made the fresh strawberry variation and the scones spread a fair amount, and also leaked some butter, probably due to the moisture from the berries. Perhaps freezing the scones before baking would help (I did freeze the strawberry pieces before mixing them in, as instructed). Nevertheless, they were delicious.

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