Irish Soda Bread Scones with Honey and Nutmeg

Preheat oven to 400ºF (200ºC). Whisk together all-purpose flour, cake-and-pastry flour, baking powder, baking soda, nutmeg and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse meal.

Whisk together buttermilk, egg and honey; pour over flour mixture. Stir with fork until ragged dough forms. Stir in currants. Transfer onto lightly floured surface; knead 5 to 6 times or until mixture just holds together. Pat into 8-inch (20 cm) round.

Cut into 8 wedges; place wedges on parchment-lined baking sheet, about 2 inches (5 cm) apart. Brush with additional buttermilk and sprinkle with coarse sugar. Bake for 18 to 20 minutes or until golden brown and flaky.

Tip: Serve warm with butter and jam or honey butter.

Tip: Fold chopped toasted nuts into dough along with the currants if desired.