English Scones

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This recipe appeared in the Winter 2008 issue of Texoma Living!.

Makes 8 large or 16 small scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons very cold or frozen unsalted butter
- 1/2 cup buttermilk
- 1 large egg
- 1½ teaspoons vanilla extract
- 2/3 cup currants or raisins, optional

Preheat oven to 400 degrees.

In a mixer bowl, stir together all dry ingredients.

Grate butter over flour mixture and mix on low speed until butter is incorporated.

In a small bowl, stir together the buttermilk, egg and vanilla. Add to the flour mixture and stir to combine.

Add currants or raisins, if desired.

With lightly floured hands, pat dough on lightly floured board to ½ inch thickness and cut into triangles. Place triangles on an un-greased baking sheet.

Bake for 10-15 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Let cool for 5 minutes. Serve warm.

From The Dining Car published by the Denison Service League.