Buttermilk Currant Scones
by Sharon Kramis
familydessertprinted-with-annotationsdessert
Yield: eighteen scones
Ingredients
You have 2 of 11
produce
- ○3/4 cupcurrants
- ○1 teaspoongrated orange rind(grated)
dairy
- ✓12 tablespoonsbutter
- ✓1 tablespoonheavy cream
- ○1 cupbuttermilk
grain
- ○3 cupsall-purpose flour
pantry staple
- ·3/4 teaspoonsalt
- ○1/2 teaspoonbaking soda
- ○2 1/2 teaspoonsbaking powder
- ○1/4 teaspooncinnamon
- ○2 tablespoonssugar
- ○1/4 cupsugar
Instructions
- Preheat the oven to 425°F. Use an ungreased baking sheet.
- Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well with a fork to mix and aerate.
- Add the butter and cut into the flour mixture, using a pastry blender or two 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 the dough into a ball and press so it holds together.
- Turn the dough out onto a lightly floured surface. Pat the dough into a circle 1/2 inch thick.
- To make the glaze: In a small bowl combine the cream, cinnamon, and sugar to blend. Brush the dough with the glaze.
- Cut the dough into eight pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake for about 12 minutes, or until the tops are browned. Serve hot.
My notes
Can mix in food processor.
(can add 1 beaten large egg to dough but don't)
Strikeouts and edits applied to baking powder and times kneaded.