BUTTERMILK FRUIT SCONES

2 cups all-purpose flour
1/3 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
1-1/2 teaspoons vanilla extract
2/3 cup currants, raisins, dried cherries, or other dried fruit of your choice.

Preheat oven to 400 degrees. In a large bowl, stir together the dry ingredients. Cut the butter into 1/2-inch cubes and distribute over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the buttermilk, egg, and vanilla. Add to the flour mixture and stir to combine. Stir in the fruit.

With lightly floured hands, pat the dough into an 8-inch circle on an ungreased baking sheet. With a serrated knife, cut into 8 wedges. Bake for 18 to 20 minutes or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean. Cool for 5 minutes. Serve warm.

Makes: 8 scones
Source: Elkstone Inn/Durango, Colorado