Afternoon tea, any one? Here is a good scone recipe to enjoy with freshly brewed tea.

BUTTERMILK SCONES:

3 cups flour                                                     

1 tsp. salt

1/3 cup sugar                                                   

2 tsp. baking powder

½ tsp. baking soda                                          

¾ cup unsalted butter

1 cup buttermilk                                               

¼ cup currants (or raisins) +  ¼ cup sunflower seeds

1 egg yolk beaten with 1 tsp. cold water

Preheat oven to 400 degrees F.  Combine dry ingredients in a food processor. Add butter and process on/off until the mixture resembles very coarse breadcrumbs.  Add buttermilk in a continuous stream through the feed-tube, and use on/offs pulses to process a few times only or until a dough is just coming together.  Do not over process. Add in sunflower seeds and raisins and pulse on/off just once to combine.

Transfer content of food processor to a large piece of waxed paper; gather the corners of the wax paper together to form the dough.

Transfer dough onto a floured cutting board. Pat the dough out lightly & gently into a flat round shape about 3/4-inch thickness.  Use a 2-inch round cookie-cutter to cut dough into rounds. Put rounds on greased baking tray, about 1 to 2-inches apart. Brush tops with egg yolk mixture.

Bake for 18-20 minutes until golden brown. Cool on wire rack. 

Split a scone into half & serve warm with jam and clotted cream.