2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 TB sugar
a couple good shakes of cinnamon (maybe 1/4 tsp or more??)
1/3 cup cold butter
1/2 cup raisins or currants or dried fruit of your choosing
1/2 cup chopped lightly toasted nuts (optional)
3/4 cup buttermilk
1/4 tsp. almond extract OR
1/2 tsp vanilla extract, whichever you like for your fruit choices

Preheat oven to 450F.

Sift flour, baking powder, baking soda, salt, sugar, and cinnamon into a bowl. Cut butter into flour mixture until it is the size of small peas. Add dried fruit and nuts and stir to coat with flour. Add the milk and extract, stirring just until the flour is moistened. Turn dough onto a lightly floured surface and knead 4 times. Roll gently or pat dough 1 inch thick and cut with lightly floured cookie cutter, OR shape into a round and cut into wedges. Bake on an ungreased cookie sheet or baking stone until lightly browned, 10-20 minutes depending on size of your scones. For larger pie-shaped scones, start watching around 15 minutes.

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