UPDATED 10/8/13: The Best Scone Recipe Ever: Auntie Susie's Secret Recipe #Desserts #Weekly Menu Plan

It is getting close to Auntie Susie's birthday. She has the same one as my daughter, so of course we are thinking about her more often. Auntie Susie is my husband's sister who has lived in England with her family for quite a number of years. We don't get to see them very much, which is sad because her kids are closest to my kids in age of all the cousins.

Susie gave us this scone recipe before we had kids. Probably about 15 years ago. Every time my husband makes it people rave about how tasty these scones are.

They are a perfectly balance in texture. Not a soggy mush of butter, not a dry crust of bread... these are delicious on their own, or with a little butter and jam.

So enjoy these one cool weekend morning, and don't let Susie know we gave you the recipe...

The Best Scone Recipe Ever: Auntie Susie's Secret Recipe

by Auntie Susie

adapted by Diane Balch

simplelivingeating.com

preparation 10 minutes serving 8

Ingredients:

2 cups of flour

1/3 cup of sugar

1 1/2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

6 tablespoons of butter, chilled

1/2 cups buttermilk

1 large egg

11/2 teaspoon vanilla extract

2/3 cups dried currants, or dried cranberries or chocolate chips etc.

Directions:

1) Preheat oven to 400 degrees.

2) Whisk flour, sugar, baking powder, baking soda and salt together.

3) Cut butter into 1/2 inch cubes and distribute over flour mixture.

4) With a pastry cutter or a mixer set on medium mix the butter into the flour until the mixture resembles coarse crumbs.

5) In a small bowl whisk buttermilk, egg, and vanilla together.

6) Mix buttermilk mixture into flour mixture. When incorporated stir in your fruit or chips.

7) With lightly floured hands shape dough into an 8 inch circle and put it on an ungreased baking sheet.

8) Cut the circle into 8 wedges. Separate them and bake for 18 -20 minutes or until the tops of the scones are lightly brown or an inserted toothpick comes out clean.

9) Transfer the scones to wired cooling rack and let sit for at least 5 minutes before serving with: butter, clotted cream, jam, apple butter etc.