2 1/4 c  Flour
2 1/2 ts Baking powder
1/2 ts Salt
1/2 c  Currants
1    Egg, slightly beaten
2 tb Sugar
1/2 ts Baking soda
1/2 c  Cold butter, cubed
1 c  Buttermilk

Preheat oven to 425. Mix flour, sugar, baking powder, baking soda, &
salt in the bowl of a food processor; add butter & process until the
mixture ressembles coarsely ground meal. Transfer to a bowl. [Use a
pastry cutter if you dont have a food processor.] Add currants, then
buttermilk, stirring quickly with a fork until the dough is soft &
slightly sticky. With floured hANDs, press the dough into a ball.
Knead delicately a dozen times. Flatten the dough into a 1″ thick
circle. Cut into 3″ disks. Repeat this with remaining dough. Paint
the scones with egg. Bake 12-15 minutes.