Recipe: Orange Currant Scones


4 cups all-purpose white flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter, cut into bits
3 tablespoons freshly grated orange zest
1 1/2 cups dried currants
1 cup plus 2 tablespoons buttermilk
1/4 cup raw sugar (turbinado or Demerara)


Mix flour, granulated sugar, baking powder, baking soda, and salt. Cut butter into flour until mixture resembles coarse meal. Add currants and zest. Whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms. Line 2 baking sheets with parchment paper. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes. Bake at 350° until light brown, about 20 minutes.