SCONES: I was fortunate to be given this recipe years ago. It has become the most used scones recipe that produces one of the best treats in my family.

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 mixed with a little water for brushing

 

 

 

 

Preheat oven to 400 degrees F.  Combine dry ingredients, except raisins & sunflower seeds,  in a food processor. Add butter and process on/off until the mixture resembles very coarse breadcrumbs. With machine running, 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.  Add raisins and sunflower seeds, and buzz or twice it once to mix in, but do not over process. 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 3/4-1-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 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.