Ingredients
- 3 cups flour
- 1/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 12 tbsp butter
- 1 cup buttermilk
- 3/4 cup currants
- 1 tsp grated orange rind
- Glaze
- 1 tbsp heavy cream
- 1/4 tsp cinnamon
- 2 tbsp sugar
Preparation
Step 1
Preheat oven to 425
Use an ungreased baking sheet. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add butter and cut into the flour mixture, using a pastry blender or 2 knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs. Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened.
Gather dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1/2" thick.
In a small bowl combine cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze.
Cut the dough into 8 pie-shaped pieces. Place scones 1" apart on the baking sheet. Bake for 12 min. or until tops are brown.