INGREDIENTS
3/4 cup
dried currants
4 3/4 cups
all-purpose flour
1 tbsp
baking powder
3/4 tsp
baking soda
1/2 cup
white sugar
1 1/4 tsp
salt
1 cup
chilled unsalted butter, cut into 1/2-inch cubes
1 tbsp
chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups
buttermilk
1 tsp
lemon zest
2 tbsp
melted butter
1/4 cup
coarse sugar crystals