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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup currants |
1/4 cup boiling water |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/4 teaspoon salt |
2 tablespoons brown sugar |
1/4 cup plus 2 tablespoons unsalted butter |
3/4 cup chopped almonds, lightly toasted |
3/4 cup buttermilk |
1 tablespoon all-purpose flour |
1 egg, lightly beaten |
1 teaspoon water |
1 tablespoon sugar |
Directions:
1. Combine currants and 1/4 cup boiling water; let stand 10 minutes. Drain well, and set aside.
2. Combine 2 cups flour, baking powder, salt, and brown sugar in a medium bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add reserved currants and almonds; toss well. Add buttermilk to dry ingredients, stirring just until dry ingredients are moistened.
3. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead 3 or 4 times. Pat dough into an 8-inch round on a greased baking sheet. Cut round into 8 wedges, cutting to, but not through, bottom of dough. Combine beaten egg and 1 teaspoon water; mix well. Brush wedges with egg mixture, and sprinkle evenly with 1 tablespoon sugar. Bake at 425° for 10 to 12 minutes or until golden.
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