Recipe - Orange-Currant Scones Jb

3 cup All purpose flour
1/3 cup Sugar
2 One half teaspoon Baking powder
Three fourths teaspoon Salt
One half teaspoon Baking soda
One half cup (1 stick) chilled unsalted
butter, cut into pieces
One half cup Chilled solid vegetable
shortening, cut into pieces
1 cup Plus 2 tablespoons chilled
buttermilk
Three fourths cup Dried currants
1 tablespoon Grated orange peel
Additional sugar

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 3/4inchthick 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
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 21, 1998