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Ingredients
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup chilled solid vegetable shortening, cut into pieces
- 1 cup plus 2 tablespoons chilled buttermilk
- 3/4 cup dried currants
- 1 tablespoon grated orange peel
- Additional sugar
Details
Servings 16
Adapted from epicurious.com
Preparation
Step 1
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-inch-thick rounds. Using floured knife, cut each round into 8 wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar.
Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature.
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