These rich tasting scones were a favorite at The Elmwood Inn Tea Room. No afternoon tea would be complete without a good scone and these rise up and split in the middle - the perfect authentic English scone. You will find this and other afternoon tea recipes in Shelley Richardson's classic recipe book, A Year of Teas at the Elmwood Inn available in our book section.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted cold butter
1/2 cup currants or white raisins
1/2 cup buttermilk
1 egg
1 tablespoon cream
1 tablespoon sugar

Preheat the oven to 400º F. Lightly grease a large baking sheet. Combine flour, baking powder, salt, and soda. With a pastry blender, cut in butter, mixing it until the mixture resembles coarse crumbs. Mix in currants.

Whisk buttermilk and egg together, then add to flour mixture. Stir together until a soft ball of dough forms. Turn onto a lightly floured surface and knead gently, turning five or six times.

Roll out dough with a floured rolling pin to about 1/2 inch thickness. Using a round cookie cutter, cut scones out and place on the baking sheet. Brush the tops lightly with cream and sprinkle with sugar.

Bake 10 to 12 minutes or until light brown. Serve warm with lemon curd, clotted cream, or preserves. Makes one dozen scones.

Time Saving Hint: Raw scones may be frozen and then baked fresh as you need them.