Step 1

Preheat oven to 425 degrees and line a baking sheet with parchment paper or a Silpat.

Step 2

In a large bowl whisk together 2 cups flour, sugar, baking powder, salt and baking soda.

Step 3

Using a pastry cutter or your fingertips, work butter into flour mixture until the mixture resembles coarse meal.

Step 4

In a small bowl, mix together currants and 1 teaspoons flour.

Step 5

Place currants, carraway seeds, buttermilk and orange zest into flour mixture.  Stir until just combined.  Careful not to overmix.

Step 6

Using a large scoop or a 1/3 measure cup, scoop mounds of dough onto prepared pan, spacing 3 inches apart.

Step 7

In another small bowl, mix together egg and milk to create an egg wash.  Brush egg wash all over the tops of the scones.

Step 8

Bake in the oven for 13-15 minutes or until the bottoms are golden brown.  Allow to cool completely on sheet pan.