Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Stir in the raisins or currants until evenly distributed.

In a separate bowl, whisk together the egg, buttermilk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface and knead gently for about 1 minute. Pat the dough into a circle about 1-inch thick.

Cut the dough into wedges or use a round cutter to create individual scones. Place them on the prepared baking sheet.

Bake for 15-20 minutes, or until the scones are golden brown.

Remove from the oven and let cool slightly before serving.