Scones

By gmbeckett

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1/2 cup currants
• 1 cup buttermilk
• 1 egg, lightly beaten

Preparation

Step 1

In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles course crumbs. Stir in currants. Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough.

With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Gently pat out dough into 3/4 inch thick round. Using 2-1/2 inch floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough once, cut out more rounds. Brush tops of scones with egg. Bake at 425 for 12-15 minutes or until golden. Let cool on racks.

Variations:

Cheese scones:

Omit sugar and currants. Add 1/4 tsp cayenne pepper to flour mixture. Add 1 cup shredded old cheddar cheese after butter has been cut in.

Tips:

When mixing ingredients for scones, stir in liquid only until combined, overworking the dough makes it tough. Knead dough gently and pat out scraps only once to yield flaky results.