Ingredients:

3 cups Unbleached All-Purpose Flour

1⁄3 cup sugar

1⁄4 cup buttermilk powder

3⁄4 tsp. salt

1 tbsp. baking powder 

3⁄4 cup currants, raisins, apricots or other dried fruit 

2 eggs

2 tsp. vanilla extract

1⁄2 cup milk, buttermilk or water

1⁄2 cup cold butter, or a combination of shortening and butter

1 egg beaten with 1 tsp. water

coarse sugar or cinnamon- sugar, for topping

 

Directions:

In a medium mixing bowl, whisk together all of the dry ingredients, including the fruit. In a separate bowl, whisk together 2 eggs, vanilla and milk, buttermilk or water.

 

The next step, cutting in the fat, is important because this largely determines the texture of the scones. Use a combina- tion of butter and shortening: butter for its flavor, shorten- ing for its superior ability to create the “flaky” effect. Begin with cold fat, as cold fat retains its integrity in the dough better than warm. Use a pastry blender or fork to work the fat into the flour.

 

Next, add the liquid ingredients to the flour/fat mixture. Too much mixing or kneading at this point will result in tough, heavy scones. Gently fold everything together until the mixture is mostly moistened; a bit of the flour may remain dry.

Turn the dough out onto a lightly floured surface, and fold and gather it together until it’s cohesive. Divide the dough in half, and place both halves on a lightly greased or parchment- lined baking sheet. Pat each half into a 7-inch circle approximately 1⁄2-inch thick, then cut each circle into 8 wedges. Separate the wedges slightly.

Or you may pat the entire piece of dough into a rectangle and cut it into squares or 11⁄2- to 2- inch rounds, using a biscuit cutter.

 

Brush the scones with the beaten egg, sprinkle with coarse sugar or cinnamon sugar, if desired. Bake in a pre- heated 450°F oven for 7 minutes, then turn the oven off and, without opening the door, let the scones remain in the oven for an additional 8 to 10 minutes, or until they’re golden brown. Remove from the oven, and cool on a wire rack.

Serve the scones immediately or within a few hours, for best flavor. Yield: 16 scones.