Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
Add the cold, cubed butter into the flour mixture.
Pour in the buttermilk and mix until just combined; fold in raisins or currants if using.
Turn the dough out onto a floured surface and gently knead it a few times.
Pat the dough into a circle about 1-inch thick and cut into wedges.
Place the scones on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes or until golden brown.
While the scones are baking, prepare the salty whiskey butter.
Once baked, allow the scones to cool slightly before serving with the whiskey butter.
