Caraway Currant Scones

• 1 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoon sugar
• 2 1/2 tablespoons cold unsalted butter, cut into bits, plus 1/2 tablespoon melted unsalted butter
• 6 tablespoons well-shaken buttermilk
• 2 tablespoons dried currants
• 1/2 teaspoon crushed caraway seeds, toasted lightly

1. Preheat oven to 400F.
2. and lightly grease a baking sheet.
3. Into a large bowl sift together flour, baking powder, salt, and 1 teaspoon sugar.
4. Blend in cold butter with finger-tips until mixture resembles coarse meal.
5. Stir in buttermilk, currants, and caraway seeds until mixture just forms dough.
6. On a lightly floured surface knead dough gently about 10 times and flatten into a 1 1/2-inch disk.
7. Brush disk with melted butter and sprinkle with remaining teaspoon sugar.
8. Cut dough into quarters with a sharp knife and arrange scones 2 inches apart on baking sheet.
9. Bake scones in middle of oven 18 minutes, or until pale golden, and cool on a rack.
10. Serve scones warm or at room temperature.

flour, baking powder, salt, sugar, cold unsalted butter, wellshaken buttermilk, currants, caraway seeds

Taken from www.epicurious.com/recipes/food/views/caraway-currant-scones-14114 (may not work)