I'm sure you have all been patiently awaiting a recipe for Currant Scones after reading (and I'm so happy you liked it!) the 5 Minute Black Currant Jam post. Well, here it is. It's the recipe I slightly changed from Epicurious.
Ingredients3 cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
orange zest from 1 orange
lemon zest from 1 lemon
3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2 inch pieces
1 cup dried currants
1 cup chilled buttermilk
optional: extra buttermilk and sugar
2) Line a baking sheet with parchment paper.
3) Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in orange and lemon zest.
4) Add cubed butter and using your fingertips mix it into the flour mixture until it looks like coarse oatmeal. Add currants and mix.
5) Gradually add buttermilk, while mixing with the fork.
6) Turn the dough onto a lightly floured surface and knead it briefly until everything is combined (but do not over-knead).
7) Form the dough into a 1 inch thick round and cut it using a biscuit cutter (original recipe had you cut the round into 8 sections). I managed to make 15 scones out of this recipe.
8) Optional: brush the scones with additional buttermilk and sprinkle with additional sugar. Make sure to leave some space in-between the scones, as they will expand during the baking process.
9) Bake in the oven for about 25 minutes. Serve warm or at room temperature.