3 c. flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
12 tbsp. cold unsalted butter
1 c. + 1 tbsp. buttermilk
3/4 c. currants
1 tsp. grated orange rind, orange part only

GLAZE:

1 tbsp. heavy cream
1/4 tsp. cinnamon
2 tbsp. sugar

1. Preheat oven to 425 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Mix well, stirring with a fork.

2. Cut the butter into the flour mixture, using a pastry blender, fingertips or 2 knives, until it looks like bread crumbs.

3. Add buttermilk, currants and orange rind. Mix until dry ingredients are moist.

4. Gather the dough on a lightly floured surface and knead lightly about 12 times. Pat the dough into a circle. Cut out with a 2 inch round biscuit cutter into approximately 18 pieces.

5. Combine the glaze ingredients, and brush glaze on biscuits. Bake for 12 minutes or until browned.

6. Serve hot with clotted cream and fruit preserves.