Step 1

Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.

Step 2

Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.

Step 3

Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.

Step 4

Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.