3 cups all purpose flour 1/3 cup sugar 2 1/2 teaspoon baking powder 3/4 teaspoon salt 3/4 cup firm butter 3/4 cup currants, chopped dates, dried cherries or dried mixed fruit 1 teaspoon grated orange zest 1/2 teaspoon baking soda 1 cup buttermilk 1 tablespoon cream 2 tablespoons sugar 1/4 teaspoon cinnamon Preheat oven to 425 degrees. In a large bowl stir together the flour, 1/3 cup of sugar, baking powder and salt. Cut the butter in with pastry blender until it resembles coarse meal. (This can also be done in a food processor) Stir in the orange zest and dried fruit of choice. Dissolve the baking soda in the buttermilk. Make a well in the middle of the dry ingredients and add buttermilk all at once. Stir with a fork until the dough pulls away from the sides of the bowl. Gather the dough into a ball with floured hands and turn out to a lightly floured board. Roll out to a ½ inch thick circle. Using a 1 inch or 1 ½ inch cutter, cut into individual scones. Place on baking sheet 1 ½ inches apart. Brush tops with cream and sprinkle with sugar cinnamon mixture. Bake for 10 minutes until lightly browned. Makes about 15 – 18 scones. Serve with jam or Devonshire Cream. (see recipe)

Mock Devonshire Cream 16 ounce container of Cool Whip 8 ounces sour cream 2 cups powdered sugar 1 tablespoon vanilla Mix all ingredients and keep refrigerated! Delicious with scones and all types of breakfast breads.