Note: The currants or sultanas used for Classic Scones should be moist. Plump them in warm water or tea and drain well before using.

Ingredients

• 4 c plain/AP flour
• 2 tbs sugar
• 1 tsp cream of tartar
• 1 tsp baking soda/bicarbonate of soda
• 1 tbs salt
• 4 oz/1 stick unsalted butter, chilled and diced
• 1 1/2 c buttermilk
• 1/4 c moist, drained currants or sultanas

Method

1. Oven at 450 F
2. Sift the dry ingredients into a large bowl. Cut in the cold butter until the mixture looks like crumbs. Stir in the buttermilk to make a smooth dough. Add the currants or sultanas.
3. Knead very lightly just until the dough holds together. Pat out to a round 1/2 inch thick. Cut with a 2- or 2 1/2 inch biscuit cutter. Place the rounds on a greased baking sheet or use silicone liners.
4. Bake at 450 F for about 10 minutes, until golden brown.

Serve Classic Scones warm with butter, homemade jam or clotted cream. Add Orange Walnut Cake and Lemon Chile Shortbread for a nice teatime spread.