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

  • buttermilk
  • store-cupboard ingredients
  • currants

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Notes about this recipe

  • 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.

  • 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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