• Combine together all-purpose flour, coconut sugar, salt, baking soda, baking powder and the zest of one lemon. I use whisk to mix them together.
  
• Mix your cold butter with your dry ingredients. You could use a food processor. I prefer to use a pastry cutter.
  
• Now combine all your dry and wet ingredients together. You may whisk together your sourdough and milk first, and then add it to the dry ingredients. I omitted that step and added my sourdough and milk directly to the bowl. After that, I mixed everything well with my hands.
  
• The dough is ready for the ingredients of your choice. I added dried currants. You may use other dried berries and/or your favorite nuts.
  
• Carefully mix in the berries. I would not advise you to use a food processor at this step. Currants are rather small. You want to preserve your berries intact. Use your hands to distribute the berries all over the dough. if you have larger berries, use your best judgment on how to handle them.
• Refrigerate your dough for an hour or so. Refrigeration makes it slightly easier to divide the dough into pieces. I used a simple plastic dough cutter for both cutting the dough and placing the pieces onto a baking sheet lined with parchment paper.
  

Baking

• I bake my scones at 400°F or 204°C for 20 minutes. Then I lower the temperature to 375°F  or 190°C and bake for 5-7 minutes.
  

Glazing

• It is best to enjoy these scones with a simple lemon glaze. You will need 1/4 cup of fresh lemon juice and 1 cup of powdered sugar. Whisk everything together and garnish your scones with it.