Tartine Bakery Scones

Few weeks ago I've started running again, dreaming of New York, the sound of thousands of steps pounding Madison Avenue Bridge and the crowd crammed in Central Park, screaming at you.

One of my usual morning routes, specifically designed to avoid San Francisco hills, takes me through the Mission, and precisely at the corner between 18th Str. and Guerrero. Here is Tartine Bakery, a bakery/patisserie/cafe' that is absolutely one of the best things you can find in the city.
Those who know me know exactly how much I love this place. I truly believe that their frangipane croissant should be listed among the 10 reasons why life is worth living. French for ingredients and preparation, it's definitely American for its super-size, I think it must be around one pound, I'm not kidding. Those - rare - times I treat myself to it, I end up being sick the whole afternoon, yet I never regret it. Yes, it's THAT good!
I used to go to Tartine more often, but now that the place has become incredibly popular, one must be really persistent, if not suffering from withdrawal symptoms to be willing to wait in line over a half hour in order to grab one single croissant.
One of my little daily pleasures that I've rediscovered lately is running along Guerrero Street and start smelling that unmistakable scent of butter and cinnamon that spreads over two blocks. You cannot imagine how many times I had to resist the temptation of stopping right there and go directly to the counter to grab a brioche, all sweaty, hungry and unscrupulous.
Currant scones are a valid alternative to the infamous croissant. Buttermilk makes them very soft and the amount of sugar is really minimal, so that one can be truly deceived and think they are eating something light and with few calories. As long as you don't pay attention to the embarrassing amount of butter... yet, what kind of scones would they be otherwise? And then, everything is allowed after a 10-mile run, don't you think?

The recipe comes from their book, Tartine, which I remember buying the very same day it was published, so much I was waiting for it. By the way, I read that they're coming out with a second one, about bread this time, and I'm already on the waiting list!


Currant Scones
from Tartine Bakery
for 6 scones

all-purpose flour 340 gr.
Zante currants 50 gr.
baking powder 1/2 teaspoon
baking soda tip of a teaspoon
sugar 50 gr.
pinch of salt
butter 130 gr.
buttermilk 190 ml.
grated zest of one lemon
melted butter 3 tablespoons
large crystal sugar for sprinkling

Soak currants in warm water for about 10 minutes, drain and dry them really well. Sift flour in a large bowl with baking powder and baking soda, add sugar and salt and stir well. Cut butter (which has to be very cold, just taken out of the fridge) in small cubes, then mix them lightly with flour. You just want to barely mix them; the purpose is to get a coarse dough where butter pieces are still visible.

Add buttermilk, lemon zest and currants and gently mix with a wooden spoon. Mix until you get a firm dough. If it looks too dry, add more buttermilk, but pay attention to the butter, you must still be able to see pieces of it in the dough, this is how you get nice and flaky scones. Just like when making muffins, the secret of scones is to add wet ingredients to dry ones all at once and not to overwork the dough.

Dust the work space with flour, place the dough on it and pat it to form a rectangle approximately 5" wide and 1.5" thick. Brush the surface with melted butter and sprinkle with crystal sugar. Cut in 6 triangles, more or less of same size, place them on a buttered baking sheet and bake at 400 for about 25-35 minutes, until scones turn golden brown. You will get scones that are slightly crunchy on the outside, but very soft and buttery on the inside.
Let them cool on a rack, meanwhile get yourself a big cup of strong coffee, and enjoy the start of another beautiful day : )

I cut the original recipe in half. Scones give their best if eaten the same day. Otherwise, you can also freeze them and warm in the oven when ready to serve.