Ingredients
2 cups flour
2 tsp. baking powder
scant tsp salt
1/3 tsp baking soda
1/3 sugar
1/3 cup butter
2/3 cup buttermilk (fat free)
1/2 cup currants, separated
Preparation
Preheat oven to 425F. Mix dry ingredients with wire whisk. Cut in butter with fork until crumbly or distributed evenly. Stir in currants. Stir in buttermilk with fork until dough comes together. On lightly floured wax paper shape dough into a square one half inch thick. With knife cut square in half vertically, then horizontally, then diagonally. Place the eight triangular pieces on a small cookie sheet, somewhat close together. Place in oven. Raise temperature 10 degrees for about 3 minutes, then turn down to 375 for eight minutes. Oven temperature and time may vary with your stove. Let scones cool slightly before removing from pan.
