Instructions: In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until thoroughly blended. Cut in the butter with a pastry blender until the mixture resembles cornmeal.

Preheat oven to 425 F. Drain the currants and stir the currants into the flour mixture. Make a well in the center of the flour mixture and add the buttermilk. Stir with a fork until the mixture pulls away from the bowl.

Gather the dough into a ball and pat into a 3/4 inch thick circle on a lightly floured surface. Cut out the scones with cookie cutters and place the scones 1 1/2 inches apart on lightly greased baking sheets. Brush the tops of the scones with the cream and sprinkle with the cinnamon and sugar. Bake for 12 minutes or until lightly brown. Serve warm.

YIELD: 18 SCONES

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