Getting It Right Scones

Adapted from Letty Hampton, Everyday Food, March 2009
2 cups all-purpose flour (spooned and leveled), plus more for work surface
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar, divided
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
1/2 cup dried currants
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside

In a bowl, stir together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.

With a pastry blender, a fork or two knives, cut in butter until mixture resembles coarse meal. Stir in currants.

Make a well in center; add buttermilk and egg, and stir just until combined (do not over-mix).

Transfer dough to a floured work surface; knead 5 or 6 times. Pat into an 8-inch disk. With a floured 2 1/4-inch biscuit cutter, cut out rounds. Re-roll and cut scraps once.

Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk; sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Yield 12-13 scones