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Currant and Orange Scones




Source of Recipe


Internet


List of Ingredients




3 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold butter, cut into cubes
1/2 cup dried currants or raisins
1 cup buttermilk (or 1 cup milk with 1 teaspoon of vinegar added)
1 Tablespoon of grated orange zest


Recipe



Stir first 4 dry ingredients together in a medium-sized bowl. Add the cold, cubed butter, and work the butter into the flour mixture using your fingertips. Work the flour until the mixture resembles cornmeal (some large lumps can remain). Add the currants.

Add the buttermilk and the orange zest. Stir with a fork until just moist. Gather the dough into a ball, and knead on a lightly floured surface about 10 times. Roll the dough into a 1/2-inch thick circle and cut out scones with a medium-sized biscuit cutter. Place on an ungreased cookie sheet and bake for 12 to 15 minutes at 450 degrees.