Scottish Lemon Currant Scones

Preheat the oven to 425 degrees. Lightly grease a cookie sheet. In a bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon peel. Stir in the currants. Add the butter in chunks and work into the dry ingredients with your fingers or a pastry blender until the mixture resembles coarse crumbs. Mix the egg and buttermilk together. Pour into the dry ingredients. Mix until a soft dough has formed. Cut the dough in half and roll each half on a floured surface into a circle 1/2-inch thick. Cut each circle into 6 wedges. Place the wedges on the cookie sheet. Bake for about 12-15 minutes or until puffed and golden brown. Makes 12