2 cups flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

3 tablespoons sugar

1 stick cold unsalted butter, cut into 1 tablespoon pats

½ cup currants

¼ cup walnuts, broken into small pieces

½ cup plain yogurt (heaping)

1 large egg, lightly beaten

¼ cup sugar for sprinkling on top

Preheat oven to 425 degrees F.

In a medium mixing bowl whisk together all the dry ingredients (first 5 ingredients). Using a pastry cutter or 2 knives, cut in the butter until cut into small or pea-sized pieces. Stir in the currants and walnuts. Make a well in the center and pour in the yogurt and egg. Mix until just combined well.

Knead dough gently on a lightly-floured surface, then pat into a ½ -inch to 1-inch thick circle. Using a biscuit cutter, cut out scones and place on a baking sheet. Reform dough into a disk and cut out more until all the dough is used. Sprinkle the tops with sugar. Bake for about 12 minutes until golden.

Honey Butter

1/2 stick butter, softened to room temperature

2 tablespoons honey

1/2 teaspoon (or to taste) salt, preferably a nice finishing salt

Mix together the ingredients until well combined. Serve with scones.

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