|Buttermilk||1 Cup (16 tbs)|
|White flour||2 1⁄2 Cup (40 tbs) (unbleached)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted|
|Currants||1⁄3 Cup (5.33 tbs) (dried)|
Preheat oven to 350° F.
Combine buttermilk and honey in a bowl.
Sift the flours with baking powder, baking soda and salt. Stir about 2/3 of the flour mixture into the buttermilk. Slowly mix in the melted butter. Lightly stir in remaining flour. Add currants.
Turn onto a floured surface and knead dough gently for a few minutes. Divide into three equal sections. Flatten dough to form thick rounds about 3 to 5 inches in diameter.
Place scones 1/2 inch apart on a buttered cookie sheet. Bake for 15 to 20 minutes or until golden. Serve warm with butter and preserves.