Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 scones, serving 2

　　1 cup all-purpose flour

　　2 1/2 teaspoons baking powder

　　1/4 teaspoon salt

　　2 teaspoon sugar

　　2 1/2 tablespoons cold unsalted butter, cut into bits, plus 1/2 tablespoon melted unsalted butter

　　6 tablespoons well-shaken buttermilk

　　2 tablespoons dried currants

　　1/2 teaspoon crushed caraway seeds, toasted lightly

　　

Step 1

Preheat oven to 400°F. and lightly grease a baking sheet.

　　

Step 2

Into a large bowl sift together flour, baking powder, salt, and 1 teaspoon sugar. Blend in cold butter with finger-tips until mixture resembles coarse meal. Stir in buttermilk, currants, and caraway seeds until mixture just forms dough.

　　

Step 3

On a lightly floured surface knead dough gently about 10 times and flatten into a 1 1/2-inch disk. Brush disk with melted butter and sprinkle with remaining teaspoon sugar. Cut dough into quarters with a sharp knife and arrange scones 2 inches apart on baking sheet.

　　

Step 4

Bake scones in middle of oven 18 minutes, or until pale golden, and cool on a rack. Serve scones warm or at room temperature.