4 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
3/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup butter cut into pieces
3/4 to 1 cup currants or dried cranberries, depending on taste
1 teaspoon vanilla extract
2/3 cup half or half, condensed milk, or buttermilk
For the Topping:
3 tablespoons butter, melted
1/2 cup sugar
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- Preheat the oven to 425 degrees. Grease a large baking sheet or cover it with parchment paper.
- In a large bowl, stir together the flour, baking powder, baking soda, sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform. Stir in the currants or cranberries.
- In another bowl, stir together the vanilla extract, the egg, and the milk. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scones tough.)
- Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into six wedges and place them on the prepared baking sheet. Melt the 3 tablespoons of butter and brush on the scone wedges. Sprinkle them with the sugar to cover.
- Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.
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