Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine flour, sugar, baking soda, and salt, whisking until combined. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add currants and caraway seeds, stirring to combine. Add buttermilk, stirring until a soft dough forms. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until dough is uniformly moist.)
Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheet.
Bake until edges are light golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes.
Serve with lingonberry jam and clotted cream, if desired.
Notes
*Lingonberries are related to cranberries. Lingonberry jam can be found at specialty-foods stores and online. Substitute a favorite jam, if desired.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/irish-soda-scones-recipe-2/