Scones

Lovely, warm and cozy scones. If you are going to the trouble to make lemon curd then you had better bake a batch of these wonderful gems.  Another recipe from my Scottish mum of course.  There is something to be said about a scone over a muffin, doughnut or croissant. They are in a category all on their own. They are more dense than a muffin and not as light as a croissant. Scones are hearty and made the perfect size,  just right to fill you up with a cup of tea and a soft-boiled egg, the way my mum used to serve them. I think they were invented to help you get through the long, cold winter mornings in Scotland. I love my scones with currants but you can switch it up with all types of dried fruits from golden raisins to dried cranberries. Slice into one right out of the oven, add lemon curd or a dollop of butter and let it melt into its own existence…they are so good. There are all kinds of scone recipes but for some reason I always come back to this recipe my old standby, perfect buttermilk scones.

Scones

10 ounces flour

2 teaspoons baking powder

2 tablespoons sugar

1/4 cup butter

1/2 currants

1 egg

1/4 cup buttermilk

Sift together dry ingredients, rub in butter with back of spoon. Whisk together buttermilk and egg.  Mix into flour mixture with fork and mix in currants. Gently knead on lightly floured pastry board.  Roll out  about  1/4  inch thick round circle and cut out 8-10 smaller rounds or triangles.  Bake in 450 degree oven for about 12 minutes until golden.  This recipe can be doubled.

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