Preheat oven to 425 degrees.  In a large bowl, stir together flour, sugar, baking powder, soda, and salt until thoroughly blended. 
Using a pastry cutter (cutter is best, but a fork will do) cut butter into flour mixture until it resembles coarse cornmeal.  
Drain the liquid and stir in currants.  Make a well in the center of the flour mixture and add buttermilk all at once.  
Stir with a fork until the dough pulls away from the side of the bowl.  * Gather dough together with your hands into a ball. 
Put on a lightly floured board and gently knead in another 1/2 cup flour if necessary to make a firm biscuit dough.  Roll or pat into a circle about 1/2-inch thick.  Using a small heart-shape or daisy-shape cookie cutter, cut into individual scones.  
Place 1-1/2 inches apart on lightly greased baking sheets. If you wish, brush the tops of the scones with buttermilk or cream. 
  Lightly sprinkle on a mixture of cinnamon and sugar.  
Bake for about 20-30 minutes or until the tops are lightly brown and the scones are firm to the touch.  
Serve warm with crême fraiche or fresh whipped cream, raspberry butter or lemon curd.

                                                                          Makes approximately 34 scones

• The less you handle the dough the better.  Gently press the dough flat with your hands and use the cutter.  
  Do not knead the dough as if it is bread dough.

This recipe has been developed over the years at the Historic Castle Marne, using the best of many offerings from friends and other inns.  
We are certain you will enjoy them as much as our guests do.