| 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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