Sourdough Currant Scones

Preheat an oven to 400ºF. Sprinkle two baking sheets lightly with flour.

Whisk together the flour, salt, cream of tartar, baking soda, sugar, currants and cinnamon in a mixing bowl. Cut in the slices of butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.

Turn the dough out onto a lightly floured work surface. Using a floured rolling pin, roll dough into a 1/2-inch thick round. Use a biscuit cutter to cut into circles and place the scones on the prepared baking sheet about 1 inch apart. Re-roll dough if needed.

Bake until the scones just start to turn golden, about 15 minutes. Remove scones from baking sheets and cool on sheets of parchment paper.

While scones are baking, prepare the glaze. In a small saucepan over medium heat, combine butter, orange juice and powdered sugar. Bring to a low boil, stirring continually for about 10 minutes until mixture has thickened. Remove from heat and allow to cool slightly.

When scones are cool, lightly brush each with glaze and allow to set to harden. Store in an airtight container or serve immediately!