Leonard’s Awesome Scones

Ingredients

• 3 cups flour
• ⅓ cup sugar
• 1 teaspoon salt
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup (1½ sticks) unsalted butter
• 1 cup buttermilk
• 1 tablespoon heavy cream, for brushing
• ½ cup currants or raisins (optional)

Directions

Preheat oven to 400° F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants if desired.

Transfer dough to a floured board and divide into 2 parts. Roll each to ¾-inch-thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream and bake for 15 minutes, or until lightly browned. Serve warm, split in half, and slathered with lemon curd.

Hatter says it tastes best with a good Earl Grey.

And a new cupcake creation, just because I’m constantly asked for more. I call this one The Tweedles’ Dilemma