|Buttermilk||3⁄4 Cup (12 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Orange rind||1 Tablespoon, grated|
|Butter||1⁄4 Cup (4 tbs) (plus 1 tablespoon)|
Combine buttermilk and currants in a small bowl; set aside.
Combine flour and next 5 ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly.
Gradually add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit cutter.
Place scones on a lightly greased baking sheet; brush with milk, and sprinkle with 1 tablespoon sugar.
Bake at 400° for 14 to 16 minutes or until golden.