as adapted from an Alton Brown recipe.
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup milk
A handful dried currants and candied lemon (Whatever you add-in, make sure it's chopped small, and not wet)
Heat oven to 375 degrees.
In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening with your fingers. In a separate bowl, combine milk with beaten egg then make a well in the center of the dry ingredients and add the wet ingredients gently until mixed. Stir in fruit.
At this point you will have a wet, sticky dough. You can either add more flour to shape rounds, or tip the dough into a scone pan. Bake for 15-20 minutes or until brown.
What you'll get is a slightly dry, light, not-at-all-sweet scone that will work with everything from cheddar to honey, or brilliantly on its own, and is actually better the next day. :-)