Mrs Lee's currant buns / scones

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SCONES
3 cups all purpose flour 
3/4 cup buttermilk
1 Tbsp baking powder
1/2 tsp baking soda 
1/2 cup currants / mini choc chips
1/2 tsp salt
1/2 cup granulated sugar
3/4 cup butter, cut up and kept very cold until 
ready to use.
1 Tbsp whipping cream or milk

Preheat oven to 400 degrees.
Sift together dry ingredients and cut in butter with pastry blender or two forks. Make a well in 
the center and pour in buttermilk. (or use food processor- put in dry ingredients, cut in butter, 
add buttermilk). Mix fast into a round dough ball. Stir in raisins and nuts (or other dried 
fruits). Place on a floured board and pat into a 3/4” thick circle. Cut into rounds or wedges. 
Place on a greased cookie sheet or lined cooked sheet. Brush with cream or milk. 

Bake for 14 to 18 minutes. Makes 1 dozen large or divide dough into thirds – pat into rounds 
about 1/2” thick – cut into 8 wedges for smaller scones.

Variations: Can use any dried fruits (I use mixed dried fruits from Trader Joe’s, minced 
candied ginger, or dried cherries or cranberries. Sometimes I also mix in chocolate chips.)

Note: freezes well; reheat before serving (350 deg. 10-15 min.)

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