• 3 cups plus 2 tablespoons flour
• ½ cup plus 2 tablespoons sugar
• 1¼ teaspoons salt
• 1¼ teaspoons baking soda
• 2½ teaspoons baking powder
• 10 ounces (2½ sticks) cold sweet butter
• 2 cups oats
• 1 cup currants
• 2 tablespoons finely chopped orange zest
• ¾ cup buttermilk

Preheat the oven to 350 degrees.

Combine the flour, sugar, salt, baking soda, baking powder, and butter in the bowl of an electric mixer. Using the paddle attachment, mix at low speed until the butter is the size of small peas. Add the oats, currants, and chopped orange zest. Continue to mix, slowly pouring in the buttermilk, just until the dough comes together.

Put the dough on a lightly floured board and roll it out into a ¾-inch-thick circle. Cut the dough into 10 circles, each 3½ inches in diameter. Put the scones on a parchment-lined baking sheet and bake them for approximately 20 minutes, until golden brown.