Step 1

Combine the brown sugar and cinnamon. Melt the butter. Set aside.

Step 2

Line a baking sheet with parchment paper and set aside. Soak the currants overing them in the hottest water available while the rest of the recipe is made.

Step 3

Cut the butter into lima bean size pieces and keep cold.

Step 4

Add the flour, sugar, baking powder and salt to a mixing bowl fitted with the paddle attachment. Mix it for a few seconds. Add the butter and mix to break up the butter into lima bean size pieces.

Step 5

Add the buttermilk and beat on low to medium low until the dough starts to come together.

Step 6

Drain the currants. Squeeze all of the water out of them. These need to be moist but not wet or it will change the texture of the dough. Add them to the dough and mix just until incorporated.

Step 7

Pour it onto your work surface and knead it several times to form a smooth ball. Divide the ball in half (approximately 475 grams per piece).

Step 8

Flour the work surface lightly and also the top of one of the pieces of dough. Place a 9" round cake pan on top and press down, rotating the pan to flatten the dough. If doesn't come to the edges, just pat it out.

Step 9

Place the round on the parchment lined baking sheet. Brush the round with the melted butter to within 1/2" from the edge and top with the cinnamon/sugar mixture, keeping the edge clean. Pat the mixture into the butter.

Step 10

Flatten the second piece of dough as for the first. Wet the clean edge with water and place the second round on top of the first. Press the edges together.

Step 11

Mark the dough, without going through it, into quarters. The easiest way to to mark in in half, turn it 90° and mark it again.

Step 12

To make the scones easier to cut and keep the filling inside, freeze the rounds until firm and cold throughout. You don't want to freeze it all the way.

Step 13

Preheat the oven to 375°F. Line a second baking sheet with parchment.

Step 14

When ready, cut the scones as desired by cutting each quarter into 2 or 3 pieces. Place them on a parchment lined baking sheet alternating them so the points are up and down to get them all on the tray. Freeze again just until cold if they have warmed up.

Step 15

Bake for about 25 minutes until lightly browned. Cool on the tray. A small amount of the filling will leak out if they were cold going into the oven. It will break off easily when cooled.

Step 16

Combine all of ingredients in a bowl and whisk until smooth. Drizzle over the scones or top them completely.

Step 17

The scones are best freshly made but will hold if covered lightly for a day.

Step 18

To make ahead, completely freeze the round of assembled scones. Thaw it just enough to be able to cut and precede as above. Alternatively, bake them and freeze them, well wrapped, without the glaze. Thaw, warm in a 350°F for about 10 minutes and glaze them when cool.