As I begin this blog, there will be some back tracking and some posts about delicious treats that I have previously made or eaten.  That is not the case today however.  Unless you count a day ago as back tracking.  Two weekends ago was my son’s birthday where I made all kinds of treats and had leftover buttermilk to use up.  What better to utilize this underutilized liquid than in buttery, buttermilk scones.  While in San Francisco, I never had a scone from Tartine because I was too busy stuffing my face with the morning buns, tarts and croissants to bother.  Luckily, I bought their cookbook and I have found their recipe to be quite easy and amazing!

Many of my recipes for French pastries come from this cook book, which makes me glad as I have not yet found great French bakery around here.  Plus, I just love to experiment and try new recipes and improve on the ones I have.  As far as posting recipes, still researching the legality of that through my site, so stay tuned, otherwise, you can purchase this amazing cookbook 

Moving on, I must say that this is the second time I’ve made these scones, and the first I used blueberries, which they tell you to freeze before hand so they do not rupture while mixing dough.  This second time, I used craisins instead of currants.  To plump them up, I placed them in warm water and added them to the batter as instructed.  I also made the scones smaller this time, which made me feel much less bad about consuming massive amounts of sugar and butter.  I think the best part of this recipe is the butter you brush on top and sprinkle with sugar before placing it in the oven.  This gives it an amazing crispy exterior and a warm and fluffy interior.  I liked the cranberries better than the blueberries, though I do look forward to spring and summer when I can try out fresh peaches!