Orange-currant scones *jb
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All purpose flour |
| ⅓ | cup | Sugar |
| 2½ | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| ½ | cup | (1 stick) chilled unsalted butter, cut into pieces |
| ½ | cup | Chilled solid vegetable shortening, cut into pieces |
| 1 | cup | Plus 2 tablespoons chilled buttermilk |
| ¾ | cup | Dried currants |
| 1 | tablespoon | Grated orange peel |
| Additional sugar | ||
Directions
These scones are terrific with butter and honey or marmalade.
Preheat oven to 425F. Line large baking sheet with foil. Stir flour, ⅓ 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 ¾-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