Orange-currant scones *jb

Yield: 16 Servings

Measure 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
\N \N Additional sugar

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

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