(The dough here should be a wee bit sticky. If it's dry, then add 1 to 2 tablespoons more buttermilk. A slightly sticky dough makes for a lighter scone. To make my scones really look pretty, I use a heart-shaped cutter.)

3 cups sifted flour
3 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup butter, slightly chilled
1/2 cup dried currants
1 cup buttermilk

1. Preheat oven to 375 degrees F.
2. Into a large mixing bowl, sift flour, sugar, baking powder, and salt.
3. With a pastry blender, cut in butter until mixture resembles coarse meal.
4. Stir in currants.
5. Make a well in center.
6. Pour in buttermilk and stir with a fork to belnd into rough dough.
7. Turn out onto a lightly foured surface and knead it 8 to 10 times until a smooth dough is formed.
8. Roll out dough 1/2 inch thick.
9. Cut into rounds with a biscuit cutter or cut into squares with a sharp knife.
10. Bake on a greased baking sheet until barely brown on top (15 to 20 minutes). Don't overbake or they will be dry.
(Makes 24 to 36 scones, depending on size.)

Here is the mock clotted cream recipe. Serve with scones and jam or fresh fruit.

MOCK DEVONSHIRE CREAM

1/2 cup whipping cream
2 tablespoons confectioners' sugar
1/2 cup sour cream

In a chilled bowl, beat cream until medium-stiff peaks form, adding sugar during the last few minutes of beating. Fold in sour cream and blend.
(Makes 1 1/2 cups.)