2-1/4 Cup flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup currants
1 egg, slightly beaten
2 tablespoon sugar
1/2 teaspoon baking soda
1/2 cup cold butter, cubed
1 cup buttermilk
Preheat oven to 425 (F).
Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor; add butter and process until the mixture resembles 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 and 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.