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ORANGE CURRANT SCONES




List of Ingredients



• 4 CUPS FLOUR
  
• 3 TABLESPOONSSUGAR
  
• 2 TEASPOONS BAKING POWDER
  
• 2 TEASPOONS BAKING SODA
  
• 1/4 TEASPOON SALT
  
• 2 STICKS SWEET BUTTER, CUT INTO BITS
  
• 3 TABLESPOONS FRESHLY GRATED ORANGE ZEST, ABOUT 2 NAVEL ORANGES
  
• 1 1/2 CUPS DRIED CURRANTS
  
• 1 CUP PLUS 2 TABLESPOONS BUTTERMILK
  
• 2 LARGE EGGSS
  
• 1/4 CUP SUGAR
  






Instructions



1. PREHEAT OVEN TO 350°. LINE 2 BAKING SHEETS WITH PARCHMENT PAPER OR GREASE GENEROUSLY THE BAKING SHEETS.
   
2. IN A MIXER BOWL FITTED WITH PADDLE ATTACHMENT STIR TOGETHER THE FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT. ADD BUTTER AND ZEST AND BEAT UNTIL MIXTURE RESEMBLES A COARSE MEAL.( YOU CAN USE YOUR FOOD PROCESSOR ALSO). BEAT IN CURRANTS.
   
3. IN A BOWL, WHISK TOGETHER THE BUTTERMILK AND EGGS AND ADD TO THE FLOUR MIXTURE, BEATING JUST UNTIL A DOUGH FORMS.
   
4. ON EACH BAKING SHEET, ARRANGE SIX 1/2 CUP MOUNDS OF DOUGH ABOUT 1" APART. SPRINKLE TOPS WITH SUGAR AND CHILL IN REFRIGERATOR FOR 15 MINUTES.
   
5. BAKE SCONES IN UPPER AND LOWER THIRDS OF OVEN, SWITCHING POSITION OF SHEETS HALF WAY THROUGH BAKING UNTIL LIGHTLY BROWNED, ABOUT 20 MINUTES.
   
6. 12 SCONES
   SOURCE: GOURMET MAGAZINE