Currant Scones

Currant Scones (Adapted from Everyday Food)

2 cups all-purpose flour
3 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons cold unsalted butter, cut into pieces
3/4 cup dried currants
1/2 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Preheat oven to 425 degrees.

In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, salt and baking soda. Add butter pieces and use a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in currants.

Using a wooden spoon, make a well in the center of the dry ingredients - pour in buttermilk and egg. Stir mixture together until the dough has just combined.

Scoop the mixture out onto a lightly floured surface - knead just a few times with a light hand until the dough comes together, then pat mixture into an 8" round. Using a lightly floured 2 1/4" round cutter, stamp out biscuits - gently re-pat the mixture out and cut scraps once to form about 12 biscuits in total.

Place biscuit rounds onto a large baking sheet lined with parchment paper. Brush the top of the rounds with milk and evenly sprinkle with the remaining 1 tablespoon sugar. Place sheet into the oven and bake until golden brown, about 12 to 15 minutes. Remove and let cool a few minutes before serving.

Makes about 12 scones.

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