2 c. flour
1/3 c. sugar
1 1/2 tsp.baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tb. unsalted butter, chilled
1/2 c. buttermilk
1 large egg
1 1/2 tsp. vanilla extract (substitute lemon if you want)
2/3 c. currants or raisins (optional, or 1 cup or so fresh or frozen blueberries)
Preheat oven to 400
In a large bowl, stir dry ingredients together.
Cut butter into small cubes and distribute them over the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. In a small bowl, mix wet ingredients together and blend into flour mixture. Try not to stir too much. With lightly floured hands, pat into an 8 inch circle on an ungreased pan. With a serrated knife cut into 8 wedges (you don't have to separate them). Bake 18-20 minutes until toothpick comes out clean. Let cool 5 minutes then transfer scones to a wire rack.
In order to get more than eight servings and to make them a little more diet-friendly, I pat out the dough and cut them with a biscuit cutter. I get about 12 that way.