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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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These scones are terrific with butter and honey or marmalade. Ingredients:
3 cups all purpose flour |
1/3 cup sugar |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 cup (1 stick) chilled unsalted butter, cut into pieces |
1/2 cup chilled solid vegetable shortening, cut into pieces |
1 cup plus 2 tablespoons chilled buttermilk |
3/4 cup dried currants |
1 tablespoon grated orange peel |
additional sugar |
Directions:
1. Preheat oven to 425°F. 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.
2. Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature.
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