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From Food Down Under.
Makes 12 small scones, enough to serve 3 for breakfast.
Ingredients:
Position a rack in the middle of the oven and preheat to 425°F.
Use a pastry blender to combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Cut the butter into small pieces and drop onto the flour mixture. Use the pastry blender to cut the butter into the flour mixture until the largest pieces are the size of peas and the rest resemble breadcrumbs.
Stir in the raisins or currants if desired. Roll a handful between your hands to separate them as you drop them in.
In a medium bowl, beat the egg until frothy. Beat in the buttermilk.
Make a well in the flour mixture and add the egg mixture all at once. Stir with a fork until a dough forms. Kneed 8 to 10 times in the bowl or on a lightly floured board. Divide the dough into two parts.
Pat each part into a circle 6 inches in diameter. Use a chef's knife to cut each circle into 6 wedges, but don't cut all the way through. Transfer the circles to a greased or nonstick cookie sheet.
Use your fingers to brush the tops of the scones with milk and sprinkle with sugar crystals.
Bake the scones until browned - about 15 minutes. Serve in a basket or bowl using a dish towel to keep them warm. Butter, lemon curds, jam, and honey are all good accompaniments.
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