- Servings: 8 scones
- 2 c. flour
- 1/3 c. sugar
- 1 1/2 tsp. baking powder
- 1 2/ tsp. baking soda
- 1/4 tsp. salt
- 6 Tb. unsalted butter, chilled
- 1/2 c. buttermilk
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 2/3 c. currants or raisins (optional)
Preheat oven to 400ºF.
In large bowl stir together the flour, sugar, baking powder, baking soda and salt.
Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs.
In small bowl, stir together buttermilk, egg and vanilla. Add buttermilk mixture to flour mixture and stir to combine. Stir in currants, if desired.
With lightly floured hands, pat dough into an 8" circle on an ungreased baking sheet. With serrated knife, cut into 8 wedges. Bake 18-20 min. or 'til top is lightly browned and cake tester or toothpick inserted into center of a scones comes out clean.
Remove baking sheet to wire rack and cool for 5 min.
Using a spatula transfer scones to wire rack to cool. Re-cut wedges, if necessary. Serve warm or cool completely and store in airtight container.