Step 1

Add all ingredients into a bowl. Mix together, using a fork, until shortening is fully incorporated.

Step 2

Preheat oven to 425 degrees. Whisk together one egg and two tablespoons of milk for the egg wash and set aside.

Step 3

Whisk flour, sugars, baking powder, salt and nutmeg in a large bowl until thoroughly combined.

Step 4

In a medium bowl, whisk other two eggs, almond extract and buttermilk.

Step 5

Using a fork or a pastry cutter, incorporate the butter into the flour mixture until medium sized crumbs appear. Stir in the currants. Do not over mix.

Step 6

Add buttermilk mixture to the dry mixture and stir until the dough starts to stay together.

Step 7

On a cutting board, place the two tablespoons on flour on the surface. Turn dough out onto the surface. Cut the dough into two equal halves. If necessary, knead each portion of the dough to keep it together, but knead as minimal as possible.

Step 8

Using your hands, shape each half into a circle, about 5 inches in diameter and 1 inch tall. Cut each circle into six wedges.

Step 9

Carefully move each scone onto a baking sheet lined with parchment paper.

Step 10

Brush tops of scones with egg wash mixture. Add coffee crumb mixture by the tablespoon on top of each scone.

Step 11

Bake for 15-17 minutes. Serve immediately or allow to cool and store in an airtight container.