Tender, flaky and sweeter than your average biscuit, these currant-studded scones will elevate your next tea time. While a slather of butter and jam or some English clotted cream are excellent additions, keeping it simple and plain works just fine; these whole-grain buttermilk currant scones don’t need anything to help them shine!
Preheat oven to 425°F; line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two forks, cut butter into the flour mixture until butter is the size of small peas. Add the currants and toss to combine.
Make a well in the center of the flour mixture and add the whisked eggs and buttermilk. Stir gently until a shaggy yet cohesive dough is formed. Transfer dough to a lightly floured board and knead a few times. Shape into an 8-inch circle about 1-inch thick.
Transfer the dough to the prepared baking sheet and cut into eight pieces as if slicing a pie, leaving the pieces in place. Bake until golden-brown, about 25 minutes. Serve hot.