Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon lemon peel
6 tablespoons butter or margarine
1/2 cup currants
1/2 cup buttermilk
1 large egg
1 tablespoon milk
1 tablespoon sugar
Instructions:
Heat the oven to 425 degrees. Lightly grease a large baking sheet. In a large bowl, combine the flour, baking powder, salt and baking soda and lemon peel. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Min in the currants with a fork.
In a cup, beat together the buttermilk and egg, then add them to the flour mixture. Mix lightly with a fork until the mixture clings together and forms a ball of soft dough. Turn the dough onto a lightly floured surface and knead gently, turning 5 or 6 times.
With a floured rolling pin, on a floured surface, roll the dough into 1/2 inch thickness. With a floured 2 inch biscuit cutter, cut the dough into rounds. Place the scones, 1 inch apart on the greased baking sheet. Pat the dough scraps together, re-roll and cut out more scones. Lightly brush the tops of the scones with milk and sprinkle with sugar.
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