Created by dienia b on June 24, 2015
Step 1: Preheat oven to 425°F. Lightly flour large cookie sheet.
Step 2: In large bowl, combine flour, sugar, baking soda, and salt. Add butter and blend until mixture resembles fine meal. Stir in currants. Mix in egg and 3/4 cup buttermilk to form soft dough.
Step 3: Turn dough onto lightly floured surface. Pat dough 3/4 inch thick. With 2 1/2-inch round cookie cutter, cut out as many rounds as possible, gathering scraps together to use up all the dough.
Step 4: Transfer rounds to prepared cookie sheet. Brush tops with remaining buttermilk. Bake scones 18 minutes or until golden-brown and cooked through.