Currant Scones

• 3 cups all-purpose unbleached flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup sugar
• 1 cup butter (2 sticks), cut into cubes
• 2 eggs
• 1 cup buttermilk (or whole milk soured with 1 tbsp. vinegar)
• 1 cup currants

1. Pre-heat oven to 400 degrees.rnFirst, I never have buttermilk, so I sour the milk. To do so, add about 1 tablespoon of white vinegar to a measuring cup and then fill with milk to reach 1 cup level. Place on top of stove to warm while you are getting rest of recipe together.
2. In a large bowl, combine dry ingredients and then "cut in" butter using pastry blender until the butter is the size of small peas.
3. Whisk eggs into the buttermilk and stir in the currants.
4. Add liquid with currants to the dry ingredients and stir gently until just combined. Once you have a large ball, cut it in half.
5. Cover two cookie sheets with parchment paper. Place a ball of dough on each sheet, pressing dough down gently until you have a flattened circle about an inch high. Cut each dough circle into 8 equal-ish pieces (like a pizza). Separate the pieces so they have plenty of space to bake without touching.
6. Put one baking sheet in oven and bake for 12-16 minutes. Place the other tray in freezer or fridge while it waits for its turn.
7. Once cool, these scones freeze well and a brief stint in the microwave will have them ready to eat!

allpurpose unbleached flour, whole wheat flour, baking powder, baking soda, salt, sugar, butter, eggs, buttermilk, currants

Taken from food52.com/recipes/33391-currant-scones (may not work)