Ingredients

• 3 Cups of flour
• 1 teaspoon of sodium bicarbonate (baking soda)
• 1 Teaspoon of baking powder
• 1/2 Teaspoon of salt
• 1/2 Cup of butter, unsalted
• 1 Cup of raisins or currants, optional
• 1 Cup of buttermilk, with extra reserved for brushing tops
• 1 egg, large

Instructions

1. Preheat the Oven Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.

3. Add Cold Butter Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to quickly work the butter into the flour mixture until it resembles coarse crumbs. The mixture should have pea-sized butter pieces.

4. Add Raisins or Currants (Optional) If you're using raisins or currants, add them to the flour-butter mixture and toss until evenly distributed.

5. Combine Wet Ingredients In a separate bowl, whisk together the buttermilk and egg.

6. Combine Wet and Dry Ingredients Pour the wet ingredients into the dry ingredients and gently stir with a fork or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky.

7. Shape the Dough Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a circle about 1 inch (2.5 cm) thick.

8. Cut Scones Using a round biscuit cutter, cut out scones from the dough. Place the scones on the prepared baking sheet, leaving a little space between each.

9. Brush with Milk Brush the tops of the scones with a little milk or buttermilk to give them a golden finish.

10. Bake Bake in the preheated oven for 12-15 minutes or until the scones are golden brown on top.

11. Cool Allow the scones to cool on a wire rack for a few minutes

12. Serve Serve the scones warm with butter and your favourite jam or marmalade!