Recipe: 1 cup whole wheat flour, 2 cups unbleached all purpose flour, 1 tsp baking soda, 3 Tb sugar, 1/2 tsp salt, 1/3 cup cold butter cut into pieces, 1/3 cup dried currants, 1 cup buttermilk and 1 egg beaten.
Preheat the oven to 425 degrees. In a large bowl, stir in flours, baking soda, sugar and salt until well blended. Using a pastry cutter cut in the butter until the mixture resembles coarse crumbs. Mix in the currants, then quickly stir in the buttermilk and egg to form a soft dough. Turn the dough out onto a lightly floured surface and pat it to a 3/4" thickness. Using a 2" scone cutter, cut the dough into rounds and place on a baking sheet. Bake in the preheated oven for 15-20 minutes. I made 23 scones that were like sweet biscuits.
It's Tea Time in the Irish Isle. And you don't have to be Irish to enjoy. I am also sharing this favorite vintage apron with Shamrock's on it. I wish I still had the lovely platter but somewhere in the kitchen journey - it got broken. Right now my hubby has broken 2 butter dishes and I found a great one for $2.00 at the thrift store this week but also dropped it while walking around the store. We are on a roll!
This recipe printed with permission from Sharon O'Connor
and due to time restrictions - this is a repost.