When I was a student, for a time, in Cambridge, England, I ate a currant scone every day of the semester. They were rough-dropped mounds, with crisp edges and studded with currants. When trying to recreate these scones in my kitchen, I reached for spelt flour. Its underlying hint of ripe fruit complements the sweetness of the currants. If you want more dried fruit, sprinkle a larger handful into the batter.
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