Buttermilk Scones

Prep time: 10 minutes Baking time 10-12 minutes

Ingredients:

2 cups all purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

2 Tablespoons sugar

¼ cup cut up cold butter

1/3 cup currants or (dried or frozen cranberries or blueberries)

1 large egg slightly beaten

2/3 cup plus 2 Tablespoons buttermilk

Preheat oven to 450 and line cookie sheet with parchment paper.

Sift flour, baking powder, salt and sugar in a large bowl. With a pastry blender or 2 knives, cut in butter until mixture resembles course crumbs. Add currants stirring to combine.

Combine egg and buttermilk then stir into flour mixture. Stirring with fork until dough is moist enough to hold together. Knead just until smooth then lightly shape into a ball and flatten slightly. Place on parchment lined cookie sheet. Pat into an 8 inch circle about ½ inch thick. Sprinkle top with 1 Tablespoon of sugar and cut into 8 wedges. Bake 10-12 minutes or until golden brown. Transfer to a wire rack.

Per scone: 210 calories