When I lived in Nova Scotia my most favorite place in the world to escape to for a moment was Lawrencetown Beach. Just up on the bluff was a tea house with a really cute antique store in the basement. At the tea house, called the Heron’s Nest, I would order currant scones and a cup of hot orange pekoe tea. I loved the scones and searched for years and years for a recipe. Nothing was comparable. And then I stumbled across this recipe, and it was near perfect.
Heron’s Nest Tea Scones
adapted from The Vegan Cookbook Aficionado
1 1/2 cups flour
1/3 cup white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons butter, cold
1 tablespoon lemon juice
3/4 teaspoons vanilla
1/2 cup buttermilk
1/2 cup raisins or currants
Preheat oven to 375 degrees.
Combine flour, sugar, baking powder, and salt.
Cut in butter.
Mix in fruit.
In a separate bowl combine lemon juice, buttermilk and vanilla.
Make a well in the center of the dry ingredients.
Pour wet ingredients into the well, mix just until combined to form a rough dough.
Roll dough to 3/4 inch thickness and cut out buns with a 3 inch biscuit cutter.
Place on lined baking sheet and bake for 25 to 30 minutes, or until tops are golden brown.