Scones (with recipe)

My husband woke up feeling like scones. But he didn't feel like running to the store for some, so he looked up a recipe and made a batch, the aroma of which called me out to the kitchen, and may I say, best scones I ever tasted. Buttery, light, not too sweet. Even my son's girlfriend, who is English and is with us this morning, heading to the airport for her flight home later tonight, even she, who knows the real thing, approved of them. My husband, as pleased with himself as we were with him, started talking about making cranberry scones next, and cheddar and chives, blueberry, lemon zest, onion and gouda, oh, he was off to the races! Well, let's just have a scone brunch, I suggested. Aha! he said. We'll serve them with tea and Blue Mountain coffee and bellinis made with Prosecco and passion fruit juice. Sounds like we have a brunch, I declared. Sounds like we have a new business, my daughter said. She was serious, too. So, do you wonder where my daughter gets her love of the hospitality arts? Here's a hint: It's not from me.

Update on Sunday: There were more scones this morning in response to particularly effective wheedling from our daughter and one of her friends who slept over. Our girl volunteered to go to the store for the ingredients. Her father was a goner. How could he resist? Again, delicious. Since some of you asked, here is the recipe from foodnetwork.com that he "more or less" followed.

Buttermilk Scones
Serves 16

Ingredients
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Directions
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired. Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm with butter and honey or marmalade.