The Queen's Scones

I got this recipe for Currant Scones from a friend in Colorado and everyone who's had one loved it. ��

• Ready In: 37 mins
• Serves: 18
• Yields: 36 Scones

Ingredients

• 3⁄4 cup currants, soaked in sherry
• 3 1⁄4 cups flour
• 3⁄4 cup sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 cup butter (not melted, but slightly warm)
• 1  cup buttermilk

Directions

1. Mix flour, sugar, baking powder, and baking soda together in a bowl.
2. Use a pastry cutter to cut the butter into the mixture, until it resembles cornmeal.
3. Pour the buttermilk into the center and stir with a fork.
4. Strain the currents/sherry and pour the currants into the mixture.
5. Knead the dough (as little as possible) until it reaches the right consistency. Add a little flour or milk if needed.
6. Roll dough out on a lightly floured surface until half an inch thick. Use cookie cutters to cut the scones out, then put on a lightly greased pan.
7. Bake at 415º for 10-12 minutes, or until golden brown.
8. Serve with lemon curd or cream fraische.