Recipe for currant scones

Karoline Boehm Goodnick for The Boston Globe

Makes 8

2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into slices
½ cup currants
¾ cup cold buttermilk, or more if needed
Extra flour
(for sprinkling)
Extra buttermilk (for brushing)
Sugar (for sprinkling)

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1. Set the oven at 425 degrees. Line a baking sheet with parchment paper.

2. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt to blend them.

3. Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until it forms pea-size pieces. Stir in the currants. Add ¾ cup of buttermilk and stir with a fork just until combined. Use one hand to bring the dough together, turning it over a few times in the bowl. The dough should be soft, moist, and a little sticky. Add 1 or 2 tablespoons more buttermilk if needed.

4. Lightly flour a counter. Set the dough on it. With floured hands, gently pat the dough into a rectangle or square about ¾ inch thick. Make 1 horizontal cut and 3 vertical cuts to form 8 pieces. Place them on the baking sheet. Brush the tops lightly with buttermilk and sprinkle with sugar.

5. Bake the scones for 12 to 15 minutes or until golden. Cool on a wire rack; serve warm or at room temperature with soft butter. Adapted from “Irish Teatime Recipes”