We used sanding sugar on the tops; granulated sugar works just as well. The scones are best eaten the day they are made (with tea!), but they will keep up to two days in an airtight container at room temperature. This recipe was developed by Emily Donahue for Rosey's Coffee and Tea in Hanover, New Hampshire.

Martha Stewart Living, August 2002


Recipe Summary

Makes 12 to 16


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

  • Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse meal. Add buttermilk and currants; stir to combine.

  • On a lightly floured surface, roll out dough about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out as many rounds as possible, and place on prepared baking sheet. Reroll scraps; continue cutting.

  • Lightly brush top of each scone with beaten egg; sprinkle with sanding sugar. Bake until biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.