Scottish Tea Scone
- 2 cups unsifted all-purpose flour
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, chilled
- ½ cup buttermilk
- 1 extra large egg, or 2 small-medium eggs
- 1 ½ teaspoon vanilla extract
- ¾ cup raisins, craisins, chopped dates, fresh blueberries, or desired fruit.
Preheat oven to 400 degrees. Stir together flour, sugar, baking powder, baking soda and salt. Cut chilled butter (cut into small pats) into the flour mixture until it resembles coarse crumbs. In small, separate bowl, mix together buttermilk, egg and vanilla. Add to flour mixture and stir just to combine. Mix in raisins or dates just until distributed throughout dough. Flour hands and pat dough into an 8” or 9” circle on a lightly greased cookie sheet. Lightly grease a serrated knife and cut into 8 wedges for large scones or 16 wedges for smaller scones. Bake about 20 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Cool about 5 minutes and re-cut scones. Serve warm with jam or whipped cream.