Buttermilk Scones

Preheat oven to 350°F.
In a bowl or food processor, mix flour, sugar, baking powder, and salt to blend. Add butter and cut in with a pastry blender or pulse until the mixture resembles a coarse meal. If using a processor, scrape mixture into a bowl.

In a small bowl, whisk buttermilk and 1 egg to blend. Add to flour mixture along with macerated currants and lemon peel. Stir with a fork just until evenly moistened (dough will look crumbly).

Scrape dough onto a floured surface and, with lightly floured hands, work it into a ball, then pat into a 7-inch round about 1 3/4-inches thick. Cut dough into eight equal wedges. Arrange wedges 2-inches apart on a baking sheet.

Bake scones until tops are browned, 20 to 25 minutes. Let cool about 10 minutes on baking sheet. Meanwhile, in a small bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm scones. Serve scones warm or let cool completely.