My father-in-law has had so many bad scones he calls them “stones”. But these are so light and fluffy even he likes them.
3 cups all-purpose flour, sifted
1/3 cup sugar
1 teaspoon salt
2½ teaspoons baking powder
½ teaspoon baking soda
¾ cup melted butter
1 cup buttermilk
½ cup currants/raisins/craisins
cream and raw sugar, for topping
(photos show a double batch)
Combine the dry ingredients: flour, sugar (we used raw sugar), salt, baking powder and baking soda and mix together.
Add the butter — melted, but not hot — and mix in until it forms a coarse meal.
Add the buttermilk and mix until just combined, but still lumpy.
Add the currants, or raisins, or craisins, and stir to combine. We used craisins, which are cranberries that have been dried like raisins. They’re a little larger, and substitute well in any recipe that calls for raisins.
Turn the dough out onto a powdered surface and divide in half. (Remember, this is a double batch so we had four pieces.)
Form each piece into a circle and roll out until it is about a half-inch thick.
Brush the top with heavy cream, and sprinkle with raw sugar.
Raw sugar has larger granules than regular white sugar, so it gives a nice crunchy top.
Cut the circles into eight wedges and place on a baking sheet covered with parchment paper.
Leave room between them to rise.
Bake at 400° for 15 minutes.
And that’s it.