Cooking Recipe Orange-Currant Scones *Jb
Recipe Ingredients
Directions
These scones are terrific with butter and honey or marmalade.
Preheat oven to 425F. Line large baking sheet with foil. Stir flour,
1/3 cup sugar, baking powder, salt and baking soda in large bowl to
blend. Add butter and shortening; using fingertips, rub in until
coarse meal forms. Add 1 cup buttermilk, currants and orange peel.
Stir gently until dough comes together in large moist clumps.
Gather dough into ball. Transfer dough to lightly floured work
surface. Gently knead 3 or 4 turns to combine will. Divide into 2
pieces; flatten into 3/4-inch-thick rounds. Using floured knife, cut
each round into 8 wedges. Transfer wedges to prepared baking sheet.
Brush with remaining 2 tablespoons buttermilk and sprinkle with
additional sugar.
Bake scones until light golden brown, about 15 minutes. Serve warm or
at room temperature.
Bon Appetit December 1997