Orange-Currant Scones

Directions

These scones are terrific with butter and honey or marmalade.

Preheat oven to 425℉ (220℃).

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.