Currant Scones, version 2

These scones are from Sarabeth's Bakery cookbook. I like the recipe we learned at the FCI slightly better; these were a bit baking soda-y. I suppose the baking soda and powder is why these have such good rise, but a similar light flakiness can be achieved with obscene amounts of butter and heavy cream. Overall, a very nice, very close-to-traditional, currant scone.