Ingredients

2 cups flour

4 Tablespoons sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

Dash salt

1 stick cold butter or margarine

3/4 to 1 cup of buttermilk

1/2 cup dried fruit (raisins, dried cranberries, currants, etc.)

Preheat oven to 425 degrees. Mix together dry ingredients in large bowl. Cut butter into eight or more pieces and add to flour mixture. Beat with electric mixer until butter is the size of small peas. Beat in the buttermilk until dry ingredients are just blended. Do not overbeat. Stir in fruit.

Spread mixture evenly into greased 10-inch springform pan. Bake at 425 degrees for about 20 to 25 minutes or until top is golden brown. Cut into wedges. Serve warm with butter and honey or jam.

Note: Scones can be prepared earlier in the day and heated at serving time. If you prepare scones 1 day earlier, pan should be covered tightly with plastic wrap and refrigerated. Heat before serving. Scones can be frozen.

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• Morgan's Way B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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