- 2 ½ cups whole-wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cubed
- ⅔ cup dried currants
- ¾ cup low-fat buttermilk
- ¼ cup pure maple syrup
- 1 large egg
- ½ cup confectioners’ sugar
- 1 tablespoon orange juice
- To prepare scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles. Add currants and toss to coat.
- Whisk buttermilk, maple syrup and egg in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
- Transfer the dough to a clean surface and, using floured hands, press into a 6-inch circle. Cut into 10 wedges. Place the wedges in a single layer on the prepared baking sheet.
- Bake the scones until golden brown, 16 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, prepare the glaze: Combine confectioners’ sugar and orange juice in a small bowl. Spoon the glaze onto the cooled scones and serve immediately.