Sharon's Buttermilk Currant Scones

* Exported from MasterCook *

SHARON'S BUTTERMILK CURRANT SCONES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Biscuits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Flour
1 c Buttermilk
1/3 c Sugar, plus
2 tb Sugar
3/4 c Currants
1 t Grated orange rind,
-orange part, or zest, only
2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1 tb Heavy cream
3/4 c Butter
1/4 ts Cinnamon

These scones have a fine, dense crumb with a little
orange and cinnamon - a delicious combination of
texture and flavour.

Preheat the oven to 400F.

Use an ungreased baking sheet.

Combine the flour, 1/3 cup of the sugar, baking
powder, baking soda, and salt in a mixing bowl. Stir
with a fork to mix well and aerate. Cut the butter
into the flour mixture, using a pastry blender or two
knives or working with your fingertips, until the
mixture looks like fresh crumbs. Add the buttermilk,
currants, and orange rind. Mix only until the dry
ingredients are moistened.

Gather the dough into a ball and press so it holds
together. Turn the dough out onto a lightly floured
surface. Knead lightly twelve times. Divide the dough
in two and pat each half into a circle 1/2 to 3/4 inch
thick.

In a small bowl combine the cream, cinnamon, and
remaining 2 tb sugar, stirring to blend. Brush the
dough with this glaze.

Cut each circle into eight scone shape pieces
(circular, or wedge). Place the scones slightly apart
on the baking sheet. Bake for about 12-15 minutes, or
until the tops are browned.

Serve hot.



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