These rich tasting scones are a favorite. An English afternoon tea would not be complete without them.
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted cold butter
1/2 cup currants or white raisins
Preheat the oven to 400º F. Lightly grease a large baking sheet. Combine flour, baking powder, salt, and soda. With a pastry blender, cut in butter, mixing it until the mixture resembles coarse crumbs. Mix in currants.
Whisk buttermilk and egg together, then add to flour mixture. Stir together until a soft ball of dough forms. Turn onto a lightly floured surface and knead gently, turning five or six times.
Roll out dough with a floured rolling pin to about 1/2 inch thickness. Using a heart-shaped cookie cutter, cut scones out and place on the baking sheet. Brush the tops lightly with cream and sprinkle with sugar.
Bake 10 to 12 minutes or until light brown. Serve warm with lemon curd, clotted cream, or preserves. Makes one dozen scones.
Time Saving Hint: Raw scones may be frozen and then baked fresh as you need them.
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