Ingredients:
1/3 cup currants
3/4 cup buttermilk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon grated orange rind
1/3 cup cold butter, cut up
milk
sugar
Directions:
Combine currants and buttermilk in a small bowl.
Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400 F for 18 minutes or until golden.
Servings: 6
Time preparation: 10 min.
Time total: 28 min.