Currant Scones

My favorite from the tea party was the scones.  I had never made them before, and was quite pleased with how they turned out.  I couldn't find currants or Johannisbeeren so I used blueberries, and they were plenty good.

The Martha Stewart Living Cookbook - The New Classics

4 C flour, plus some fo rthe work surface
2 Tbsp granulated sugar
2 Tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 C cold, unslated butter, cut into small pieces, plus more for serving
1 1/4 C buttermilk
1 C currants of other berries
1 large egg, lightly beaten
1/4 Cup sanding sugar (regular granulated works as well)
preserves for serving

1. Preheat oven to 350.  Line a baking sheet with parchment paper; set aside.  In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.

2. Using the pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles coarse meal.  Add the buttermilk and berries; stir to combine.

3. On a lightly floured surface, roll out the dough about 1 inch thick.  Keep the dough in a "circular" shape.  Using a dough cutter cut into 8 slices, like a pizza.

4. Lightly brush the top of each scone with beaten egg; sprinkle with sanding sugar.  Bake until golden, 20 to 25 minutes.  Transfer to a wire rack.  Serve with butter and preserves on the side.