Irish Buttermilk Scones

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk together until evenly distributed.

Stir currants and caraway seeds into the dry mixture, ensuring they are coated and evenly dispersed throughout.

In a small bowl, whisk together the beaten egg and buttermilk until combined.

Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon until a soft, slightly sticky dough forms. Do not overmix.

Turn dough out onto a lightly floured work surface and knead gently 5–6 times until just combined, being careful not to develop the gluten excessively.

Pat the dough into a round disk approximately 3/4 inch thick. Use a sharp knife or bench scraper to cut the disk into 4 equal wedges, like a pie.

Place scone wedges on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with melted butter or margarine.

Bake for 15–18 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove scones from the oven and transfer to a wire rack to cool for 5 minutes before serving.