Scottish Tea Scones

This is one of my mother-in-law's recipes.  It's a really easy recipe and it tastes great. However, this recipe seems to be my nemesis. Whenever my hubby makes it it turns out just fine. The first time I tried to make it I didn't put enough flour in it and it didn't quite have the right texture. This last time around I seriously had to bake it for like an extra 10 minutes. It was still so gooey and uncooked in the middle when the baking time finished. I'm guessing I didn't pat it out big enough and it was too fat in the middle. Once it cooked all the way through it was perfect. it just took longer than it should have.

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.