2 cups flour
1 large egg
1 ½ tsp. vanilla extract
¼ cup craisins (optional)
¼ cup white chips (optional)
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Add butter and cut into mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles course crumbs.
Add the buttermilk, egg, and vanilla to the dry ingredients. Stir to combine, and then gently mix in the craisins and chips.
With lightly floured hands, pat the dough into an 8-inch-diameter circle on an ungreased baking sheet. With a serrated knife, cut into 12 wedges. Bake for 18 to 20 minutes, or until the top is lightly browned and a toothpick inserted into the center of a scone comes out clean.
Cool for 5 minutes.