For some reason, my batter ended up incredibly runny when I plopped it onto the counter out of the food processor, so I added some more flour to the mixture before kneading it ("10 times; no more"). I also forgot to add the dried currants, which would have been a nice touch. Oh well. Bittman says to cut circles out of the dough after rolling it out to 3/4 inches, but I decided to just roll it into a square and cut amorphous triangle things off of that. They didn't look great, but they tasted fine and cooked evenly. These were really good for plain scones, but next time I'd definitely use the currants, or anything else Bittman suggests in the adjacent list, "13 Additions to Virtually Any Quick Bread, Muffins, Biscuits or Scones." He's always got you covered.
The best part of the scones recipe is, you can do it all way ahead of time. Deb at Smitten Kitchen even says in her scone recipe that she rolls and cuts them out, freezes the dough, then throws them in the oven the morning of brunch to save time.
