3 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. cold butter, cut up
1 c. buttermilk
2/3 c. currants
2 tbsp. whipping cream

Combine flour, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender until resembles coarse meal. Add buttermilk and currants; stir until all ingredients are moistened.

Shape dough into a ball; place on lightly floured board. Roll dough to 1/2-inch thickness. Cut with a 2-inch biscuit cutter (heart-shaped is nice). Place scones on ungreased baking sheets. Brush with whipping cream. Bake at 400 degrees for 12-15 minutes.