Orange-Currant Scones
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Orange-Currant Scones
  Scones    Breakfast  
Last updated 6/12/2012 12:45:46 AM. Recipe ID 5727. Report a problem with this recipe.
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      Title: Orange-currant scones 
 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
    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.

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Recipe ID 5727 (Apr 03, 2005)

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