Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

2/3 cup currants or raisins (optional)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 Tablespoon butter

2 Tablespoon prune butter

1/2 cup buttermilk

1 large egg (or egg beaters)

1 1/2 teaspoons vanilla extract

Instructions

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the currants, if desired.

With lightly floured hands, pat the dough into an 8" diameter circle on an ungreased baking sheet. With a serrated knife, cut into 8 wedges. Bake for 18 to 20 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes.

Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm or cool and store in an airtight container.

Comments

An easy to make standby. Ingredient substitutions work well.