1/3 c. currants
3/4 c. buttermilk
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. sugar
1 tbsp. grated orange rind
Pinch of salt
1/4 c. plus 1 tbsp. butter
Milk
Sugar

Soak currants in buttermilk in a small mixing bowl. Set aside. Combine flour and next 5 ingredients, mixing well. Cut in butter with a pastry blender until mixture resembles coarse meal. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to 1/2 inch thickness; cut with a 3 inch biscuit cutter. Place on a lightly greased baking sheet. Brush scones with milk and sprinkle with sugar. Bake at 400 degrees for 16 minutes or until lightly browned.

Yield: 10 scones.