• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 stick (4 oz) butter
• 1 egg
• 1/2 cup low-fat buttermilk
•   zest of 1 orange
• 1 lemon
• 1/2 cup currants or raisins (optional)

Sift first 6 ingredients above.

Rub in 1 stick (4 oz) butter.

In a small bowl wisk together 1 egg, 1/3 to 1/2 cup low-fat buttermilk and zest of 1 orange OR zest of 1 lemon. Add to dry ingredients and blend together with a fork. If sticky add a little more flour. Put in a zip lock bag and let rest in the fridge 1 hour, or even overnight. Remove from fridge and let warm up for 30 mins or an hour.

Heat oven to 375. Roll out and cut 1 3/4-inch or 2-inch circles with a cookie cutter. Place on a greased and floured pan. Cook for 20 mins or until light brown. Cool for 10-15 mins before serving.

Serve with butter and jam or cream and jam. Makes 15 approx. scones.

You can put dough in a round pie pan and cut into 8 wedges but it will take longer to cook as these are bigger. Score heavily into 8 wedges to ensure middle gets cooked. The round scones are the most traditional but with this much butter will spread so you can group them together to touch. For less spreading reduce butter by 1 oz. Many scones recipes have less butter or fat than this one but go stale very quickly. With more butter they keep longer. 1/2 cup of currants or raisins make a nice addition.

Tips:
Use BUTTER, not margarine
Use buttermilk, not milk
When rolling out dough keep it fairly thick – maybe 3/4 inch. If they are too thin, you cannot cut in half to add cream and jam!