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Cuisinart DLC-5 7-Cup Capacity Food...

SUPER SCONES

makes about 8 to 10 large scones

3 cups flour
1/4 cup sugar
1 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
3/4 cup currants or raisins
1 egg
1 tablespoon cream or milk
1 cup buttermilk

Preheat oven to 425 degrees.
Lightly spoon flour into measuring cup. Level off.
In large bowl, combine flour, sugar, baking soda, baking powder, and salt.
Mix thoroughly. Using fork and pastry blender, cut butter into flour until consistency of fine crumbs. Stir in currants.
In a small bowl, beat egg lightly.
Remove 1 tbsp of beaten egg and combine with cream or milk; set aside to brush on top of scones.
To remaining egg, add buttermilk; pour all at once over dry ingredients. stir with fork until mixture forms a sticky dough. On floured surface, toss lightly until no longer sticky.
Roll out to a 1-inch thickness; cut with 3 1/2-inch round floured cutter. Place on ungreased cookie sheet.
Brush tops with reserved egg mixture.
Bake 12 to 15 minutes or until light golden brown. Serve hot. (may be made a few hours ahead and warmed for about 5 minutes in moderate oven).

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