Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Flour |
| 2½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Currants |
| 1 \N | Egg, slightly beaten |
| 2 tablespoons | Sugar |
| ½ teaspoon | Baking soda |
| ½ cup | Cold butter, cubed |
| 1 cup | Buttermilk |
Preheat oven to 425. Mix flour, sugar, baking powder, baking soda, & salt in the bowl of a food processor; add butter & process until the mixture ressembles coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you don't have a food processor.] Add currants, then buttermilk, stirring quickly with a fork until the dough is soft & slightly sticky. With floured hANDs, press the dough into a ball.
Knead delicately a dozen times. Flatten the dough into a 1" thick circle. Cut into 3" disks. Repeat this with remaining dough. Paint the scones with egg. Bake 12-15 minutes.
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