Rye Caraway Scones

Simply scones, posted by request

Preheat oven to 400.

Lightly butter a baking sheet.

In a bowl , mix the flours , sugar , baking powder , caraway seeds , baking soda , and salt together.

Cut butter into -inch cubes.

Sprinkle them over the flour mixture.

Using a pastry blender , cut in the butter until the mixture looks like coarse crumbs.

Stir in the buttermilk and knead until combined.

Knead in currants , if using.

With lightly floured hands , pat the dough into a inch thickness on a lightly floured cutting board.

Using a 2 inch round biscuit cutter or glass , cut out rounds from the dough.

Gather the scraps together and repeat until all the dough is used.

Place rounds on the prepared baking sheet.

Bake 15-17 minutes , or until lightly browned.

Remove baking sheet to a wire rack.

Cool 5 minutes.

Using a spatula , transfer scones to a wire rack to cool.

Serve warm , or cool completely and store in an airtight container.

all-purpose flour, rye flour, sugar, baking powder, caraway seeds, baking soda, salt, unsalted butter, buttermilk, currants