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2 cups all-purpose flour
4 teaspoons granulated sugar
1 tablespoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2/3 cup cold unsalted butter
1/4 cup currants softened in boiling water 1 minute, then drained
2/3 cup buttermilk
1 egg beaten with 1 tablespoon milk

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Cut in cold butter until mixture forms coarse crumbs. Mix in currants, then make a well in the center of the mixture and add buttermilk, mixing with a fork until mixture clings together. Turn onto a floured board and knead lightly until dough is smooth. Do not overwork.

Lightly roll dough to 1 1/4 inches and form scones with a 2-inch round cutter. Place 2 inches apart on prepared baking sheet. Brush tops with beaten egg and milk, and bake at 400 degrees 15 minutes or until golden brown. Serve warm with preserves.

Makes 8 to 10 scones.

Adapted from "Better Homes and Gardens Favorite Recipes from Country Inns & Bed and Breakfasts"

Sunday, April 28, 2002