¾ cup of dried blackcurrants
4 ¾ cups of all-purpose flour
1 tablespoon of baking powder
¾ teaspoon of baking soda
½ cup of white sugar
1 ¼ teaspoon of salt
1 ¼ cup of unsalted butter, chilled, and cut into 1/2-inch cubes
1 ½ cups of buttermilk
1 teaspoon of lemon zest
2 tablespoons of butter, melted
¼ cup white sugar
Preheat oven to 400º F. - Line a baking sheet with parchment paper.
Cover currants with warm water in a bowl and set aside to moisten.
Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas (about 30 seconds).
Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
Turn dough out onto a lightly floured work surface, roll dough, and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar.
Cut the dough in half crosswise with a sharp knife; cut each half into thirds and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
Bake in the preheated oven for 16 to 18 minutes. or until scones are lightly golden brown. Remove from oven, allow to cool for 5 minutes. Eat warm.