Orange-Currant Scones recipe
chilled, cut into pieces (1 stick)
chilled, solid, cut into pieces
plus 2 tablespoons, chilled
dried, or raisins, or dried cranberries
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.