3 c All purpose flour
3 tb Sugar
1 ts Baking soda
1/2 ts Salt
6 tb Unsalted butter; chilled,
- cut into pieces
1/3 c Dried currants
1 Egg; beaten to blend
3/4 c Buttermilk; +3 tb
1 tb Milk
Butter or whipped cream
Assorted jams
Preheat oven to 425 F. Lightly flour large baking sheet. Mix 3 cups
flour, sugar, baking soda, and salt in large bowl. Add butter and
rub in with fingertips until mixture resembles fine meal. Mix in
currants. Mix in egg and enough buttermilk to form soft dough. Turn
dough out onto floured surface. Pat dough into 3/4"-thick round.
Cut out rounds, using 2-1/2" round cookie cutter. Gather scraps,
press together and pat out to 3/4"-thick round. Cut out additional
rounds. Transfer scones to prepared baking sheet. Brush tops with
milk. Bake until scones are golden brown and cooked through, about
18 minutes. Serve warm with butter or whipped cream and jam.
