In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended.
Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the currants.
Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones.
Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar.
Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown.
Serve warm with creme fraiche, raspberry butter or lemon curd.