3 c All purpose flour
1/2 c Sugar
2 1/2 ts Baking powder
3/4 ts Salt
1/2 ts Baking soda
1/2 c Unsalted butter; chilled,
- cut into pieces
1/2 c Vegetable shortening;
- chilled solid,
- cut into pieces
1 c Buttermilk; chilled, +2 tb
3/4 c Dried currants
1 tb Orange peel; grated
Additional sugar
These scones are terrific with butter and honey or marmalade.
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"-thick rounds. Using floured knife, cut
each round into 8 wedges. Transfer wedges to prepared baking sheet.
Brush with remaining 2 tb buttermilk and sprinkle with additional
sugar. Bake scones until light golden brown, about 15 minutes.
Serve warm or at room temperature.
