A warm basket of scones is always a welcome sight on a Saturday morning! What better way to make these age-old treats than to bake them in a stone hearth oven?
Mix together the flour, baking powder, baking soda, and salt in a bowl and set aside.
Melt the butter in a saucepan just inside the doorway of the oven.
Add the currants and sugar to the butter and stir. Slowly stir in the milk.
Move the saucepan to center of oven and bring to a boil.
Once the mixture begins to boil, move pan back to the doorway and let cook for 2 minutes.
Pour butter mixture into the flour mixture and quickly stir to combine.
While the mixture is still hot, drop the dough onto an ungreased cookie sheet in 1⁄3 cup measurements.
Bake in doorway until lightly browned, about 8 minutes, rotating cookie sheet after 4 minutes.