Makes 12 scones
3/4 cup dried currants (or any other dried fruit you like)
Preheat the oven to 400 F and line a baking sheet with parchment.
Soak the currants in hot water for about 10 minutes or until they are plumped, then drain.
In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking soda, baking powder and salt. Add sugar and mix slowly to combine.
Add the butter to the mixer and blend on low speed until just combined and the butter is still in pea-sized pieces. Add the buttermilk, lemon zest and currants and mix over low speed until the dough just comes together.
Place the dough onto a floured surface and shape it into a long rectangle about 18 inches long, 5 inches wide and 1.5 inches thick.
Brush the dough with melted butter and sprinkle very generously with sugar. Cut the dough into 6 rectangles, and then cut each rectangle into 2 triangles. Transfer scones to baking sheet. Bake until tope are lightly browed, 20 to 30 minutes (depending on the size of the scones). Serve warm.