| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Desserts, Breakfast, Breads | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <jewel1@ix.netcom.com> on Feb 21, 1998
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