3 cups plus 2 tablespoons all-purpose flour
½ cup plus 2 tablespoons granulated sugar
1 ¼ teaspoons kosher salt
1 ¼ teaspoons baking soda
2 ½ teaspoons baking powder
10 ounces (20 tablespoons) cold unsalted butter, cut into 1-inch pieces
2 cups old-fashioned rolled oats
1 cup dried currants
Grated zest of 2 oranges
¾ cup buttermilk
Flour for dusting

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, salt, baking soda, and baking powder in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Scatter the butter pieces over the top and mix on low speed until the butter is the size of small peas. Add the oats, currants, and orange zest and mix until incorporated. Slowly pour in the buttermilk and continue to mix on low speed until the dough comes together, about 30 seconds.

On a lightly floured work surface, roll or pat out the dough ¾ inch thick. Cut out 10 circles each 3 ½ inches in diameter. Place the circles on the prepared baking sheet.