Lemon-Black Currant Scones

Scones:

3 c. all-purpose flour

1/2 c. sugar

Zest of 1 lemon

1 t. baking powder

1 t. baking soda

1/4 c. butter, frozen and grated

1 c. buttermilk

1 c. fresh or frozen black currants

Glaze (Optional):

1 1/2 T. fresh lemon juice

3/4 c. powdered sugar

Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl. Grate frozen butter into bowl and mix well. Stir in black currants. Gradually mix in buttermilk, stirring gently to form dough. Separate into two equal portions, form 1" thick circles and cut into 6 wedges OR scoop onto baking sheets (approx. 1/3 c. each) and bake at 400°F for 15-18 minutes, until firm to the touch and golden brown on top. Let cool. Mix lemon juice and powdered sugar in a small bowl and drizzle over scones when cooled.

Makes 1 dozen.

**Note: If you do not have buttermilk, you can mix slightly less than 1 c. of regular milk with a splash of vinegar (about 1 T.)