Celebrate National Scone Day on May 30 with these delicious Currant Scones from Martha Stewart. Yields 12 scones.
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, stir together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt and 2 tablespoons granulated sugar. Use a pastry blender to cut in 1/2 cup (1 stick) cold unsalted butter until mixture resembles coarse crumb. Stir in 3/4 cup dried currants. Make a well in the center and add 1/2 cup low-fat buttermilk and 1 large egg (lightly beaten). Stir until just combined; do not overmix.
Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8-inch disk. Use a floured 2 1/4-inch biscuit cutter to cut dough into rounds. Reroll scraps and cut additional scones.
Place scones on prepared baking sheet, about 1 1/2 inches apart. Brush with 1 tablespoon milk and sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, around 12 to 15 minutes. Cool on a wire rack. Serve warm or at room temperature with your favorite jam.