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Recipe Name: Orange-currant Scones Jb Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 16

3 Cup(s) All purpose flour
1/3 Cup(s) Sugar
2 1/2 Teaspoon(s) Baking Powder
3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Baking soda
1/2 Cup(s) 1 stick chilled unsalted
butter cut into pieces
1/2 Cup(s) Chilled solid vegetable
shortening cut into
1 Cup(s) Plus 2 tablespoons chilled
3/4 Cup(s) Dried currants
1 Tablespoon(s) Grated Orange Peel
Additional sugar
These scones are terrific with butter and honey or marmalade.Preheat
oven to 425F. Line large baking sheet with foil. Stir flour, 1/3cup
sugar, baking powder, salt and baking soda in large bowl to blend.Add
butter and shortening; using fingertips, rub in until coarse mealforms.
Add 1 cup buttermilk, currants and orange peel. Stir gently untildough
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; flatteninto 3/4-inch-thick rounds.
Using floured knife, cut each round into 8wedges. Transfer wedges to
prepared baking sheet. Brush with remaining 2tablespoons buttermilk and
sprinkle with additional sugar.Bake scones until light golden brown,
about 15 minutes. Serve warm or atroom temperature.Bon Appetit December
1997 Posted to MM-Recipes Digest by Julie
Bertholf<> on Feb 21, 1998

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