Scones

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 18, 2012

Nutrition Information (per serving)

calories 
140
protein 
3 g
sodium 
128 mg
carbohydrates 
24 g
fat 
4 g
fiber  
1 g
cholesterol 
11 mg
Servings 
12
Ingredients 

2 cups pastry flour
2 Tbsp cane sugar, plus additional for sprinkling
1 tsp baking powder
1 tsp baking soda
⅛ tsp sea salt
¼ cup cold unsalted butter, cut into bits
¼ cup dried currants
¼ cup finely chopped Asian pears
¾ cup buttermilk, plus additional for brushing



For regions with less humidity, buttermilk may need to be increased to 1 cup, plus additional for brushing.

Instructions 


  1. Preheat oven to 375F.

  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend in butter until mixture resembles a coarse meal.

  3. Stir in currants, pears and buttermilk until a slightly sticky dough forms.

  4. Turn dough out onto a lightly floured surface. Knead dough 12 to 15 times. Divide dough in half. Form each half into a 6-inch circle with a slightly rounded top. 

  5. Brush surface of dough with buttermilk and lightly sprinkle with sugar. Cut each circle into 6 wedges. Place wedges 2 inches apart on a baking sheet lightly coated with cooking spray. Bake for 10 to 12 minutes, or until golden brown. Serve warm.
For regions with less humidity, buttermilk may need to be increased to 1 cup, plus additional for brushing.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.