Currant Scones

Ingredients

• 2 cups flour all-purpose plus more for work surface (spooned and leveled)
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 teaspoon salt 
• 3 tablespoons sugar 
• 0.5 cup butter unsalted cold cut into small pieces (1 stick)
• 0.8 cup currants dried
• 0.5 cup buttermilk low-fat
• 1 large eggs lightly beaten
• 1 tablespoon milk 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• blender

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
2. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants. Make a well in center; add buttermilk and egg, and stir just until combined (do not overmix).
3. Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Reroll and cut scraps once.
4. Transfer to baking sheet, about 1 1/2 inches apart.
5. Brush rounds with milk; sprinkle with 1 tablespoon sugar.
6. Bake until scones are golden brown, 12 to 15 minutes.
7. Let cool on a wire rack.
8. Serve warm or at room temperature.