3/4 c. (1-1/2 sticks) butter (do not substitute)
1/4 c. strawberry preserves
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 c. flour
1/4 tsp. baking soda
6 tbsp. (3/4 stick) butter
Flour for kneading
1/2 c. buttermilk
1/2 c. dried currants (or raisins)
2 eggs, slightly beaten

Prepare the strawberry butter: Mix the softened butter (3/4 cup) and the strawberry preserves together with a spoon.

In medium bowl mix sugar, baking powder, salt, flour and baking soda. Cut in with pastry blender, 6 tablespoons (3/4 stick) butter until mixture resembles coarse meal.

In a small bowl with fork, beat buttermilk, currants and eggs. Stir buttermilk mixture into flour mixture, just until ingredients are blended.

Turn dough onto floured surface; sprinkle top of dough lightly with flour. With floured hands gently knead dough 15 times, sprinkling dough with additional flour, if needed. Divide dough into 2 pieces, shape each into a ball. Pat each ball onto a large greased cookie sheet, into a 6-inch round. Cut each round into 6 wedges (use a knife) but do not separate.

Bake 12 minutes or until golden, in a preheated 425°F oven. Separate wedges. Serve warm with strawberry butter.

Makes 1 dozen scones.

NOTE: Refrigerate strawberry butter while you are making scones.