Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar.
Gently fold in the golden raisins and currants.
In a separate bowl, beat the egg and add the buttermilk.
Pour the wet mixture into the dry ingredients and stir gently.
Turn the dough out onto a lightly floured surface and pat into a circle about 1 inch thick.
Cut the dough into wedges or circles and place them on the prepared baking sheet.
Bake for 15-20 minutes or until golden brown.
Let the scones cool on a wire rack before serving.
