Ginger Currant Scones

1. 1

   In a small bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Add buttermilk just until moistened. Stir in currants and ginger. Turn onto a floured surface; knead 10 times.

2. 2

   Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a

3. 3

   coated with cooking spray.

4. 4

   Bake at 375u00b0 for 20-25 minutes or until golden brown. Drizzle with honey. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.