Preheat oven to 375 degrees. In a bowl, combine flour, 1 1/2 Tablespoon sugar, baking powder and baking soda. Add butter; rub with your fingers to form fine crumbs. Stir in currants and orange rind. Make a well in the center and pour in the buttermilk. Stir with a fork until dough holds together. Pat dough into a ball; knead lightly on a lightly floured board for 5-6 turns. Shape dough into a smooth ball and place in a greased 9" cake or pie pan. Sprinkle with cinnamon sugar mixture. Bake for 10 minutes then, with a sharp knife, quickly cut a cross 1/2" deep across the top of the scone. Bake approximately 20 minutes more until golden brown. Serve warm.