Ingredients
4 cups all-purpose flour, plus more for work surface
2 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces, plus more for serving
1 1/4 cup buttermilk
1 cup currants
1 large egg, lightly beaten
1/4 cup sanding sugar
Preserves, for serving
Preparation
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse meal. Add buttermilk and currants; stir to combine.
On a lightly floured surface, roll out dough about 1 inch thick. Using a 2 1/2-inch biscuit cutter, cut out as many rounds as possible, and place on prepared baking sheet. Reroll scraps; continue cutting.
Lightly brush top of each scone with beaten egg; sprinkle with sanding sugar. Bake until biscuits are golden, 20 to 25 minutes. Transfer to a wire rack. Serve with butter and preserves on the side.
