Irish Buttermilk Scones

Preheat oven to 375 degrees F. Line a sheet pan with nonstick baking mat or parchment paper.

In a medium bowl, whisk together buttermilk, egg, and baking soda and set aside.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse cornmeal. Stir in currants or raisins.

Make a well in the center of the dough and pour in the buttermilk mixture. Combine gently with a rubber spatula or wooden spoon, just until wet dough forms.

On a floured work surface, form into a round mound, about 1 inch thick and place on the prepared baking sheet, leaving several inches between dough and sides of pan to allow for spreading. Using a sharp knife or a pastry cutter, cut round into 8-10 equal wedges and sprinkle with a light dusting of flour. Bake for approximately 20 minutes until golden brown.

Serve warm with more Irish butter and preserves.