Title: Orange-Currant Scones Jb
Categories: Desserts, Breakfast, Breads
Yield: 16 Servings

3 c All purpose flour
1/3 c Sugar
2 1/2 ts Baking powder
3/4 ts Salt
1/2 ts Baking soda
1/2 c (1 stick) chilled unsalted
-butter, cut into pieces
1/2 c Chilled solid vegetable
-shortening, cut into pieces
1 c Plus 2 tablespoons chilled
-buttermilk
3/4 c Dried currants
1 tb 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 3/4-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
Posted to MM-Recipes Digest by Julie Bertholf on
Feb 21, 1998