Currant Cardamom Scones
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Trick: freeze a stick of butter, then grate it on a box grater. Not the easiest grating, but the end result incorporates quickly into the flour. Makes 8 large scones.
2 cups all-purpose unbleached flour
1/3 cup + 1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cardamom
8 Tbsp (1 stick) unsalted butter, frozen
1/2 cup currants (or golden raisins)
1/2 cup sour cream
1 large egg
2 cups all-purpose unbleached flour
1/3 cup + 1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cardamom
8 Tbsp (1 stick) unsalted butter, frozen
1/2 cup currants (or golden raisins)
1/2 cup sour cream
1 large egg
Directions
1. Preheat oven to 400°F. In a large bowl, combine flour, 1/3 cup
sugar, baking powder, baking soda, salt and cardamom. Set a box grater
into the flour mixture, and on the largest holes, grate the butter
right into the flour; the end will be hard to hold on to, so just use
your fingers or a knife to break it up (hint: if you dip the butter
into the flour as it gets slippery to handle, it will be easier to
grate). 
2. Using your fingertips, combine the butter and flour mixture until the
texture resembles a coarse cornmeal. Then, stir in the currants.
3. In a small bowl, whisk together the sour cream and egg, until smooth.
Using a fork, stir the sour cream mixture into the flour. When clumps
start to form, use your hands to bring the dough together by pushing up
against the side of the bowl. It will seem like there isn't enough
liquid to moisten the dough, but as you keep pushing, it will come
together. As soon as it just holds its shape, remove the dough to a
lightly floured counter top.
4. Press or roll the dough into a circle approximately 7-8 inches in
diameter, and 3/4 inch thick. Using a very sharp knife, cut the dough
into 8 wedges.
5. Place the wedges on a rimmed baking sheet lined with a Silpat (silicone
mat) or parchment paper. Make sure they are at least one inch apart.
Sprinkle the remaining 1 Tbsp sugar over the scones, and place the
baking sheet on the middle rack of the oven. Bake for 16 minutes, or
until lightly golden brown. Cool for a few minutes, and serve warm or at room temperature.
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