1 c. buttermilk
1 egg
2 tbsp. sugar
3 1/2 c. unbleached white flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. melted butter
1/3 c. currants

Beat together the buttermilk, egg, and sugar. Sift 3 cups of flour together with the baking powder, soda, and salt. Add about 2/3 of the flour mixture to the buttermilk and stir well. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. A little more flour may be necessary to form a stiff dough.

Turn the dough out on a lightly floured board and knead for several minutes. Separate it into 3 equal parts. Shape each part into a thick circle about 4 to 5 inches across. Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered cookie sheet. Bake in a preheated 400 degree oven for 20 to 25 minutes or until lightly browned on top. Serve warm with butter, preserves, honey, cheeses, and above all, tea. (They are also delicious cold.) 12 scones.