What I did was mix all dry ingredients, butter, and currants in the Hobart and refrigerate. The afternoon before they were needed, I mixed the eggs and buttermilk in the Hobart and added the dry ingreds and mixed just enough to blend. We scooped them onto parchment, baked immediately, and bagged them only slightly warm so they wouldn't get soggy. It worked great and thanks for all the suggestions! It was even fun and made me think I should do more baking!