Orange-Currant Scones

• 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

1. Preheat oven to 425F.
2. Line large baking sheet with foil.
3. Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend.
4. Add butter and shortening; using fingertips, rub in until coarse meal forms.
5. Add 1 cup buttermilk, currants and orange peel.
6. Stir gently until dough comes together in large moist clumps.
7. Gather dough into ball.
8. Transfer dough to lightly floured work surface.
9. Gently knead 3 or 4 turns to combine will.
10. Divide into 2 pieces; flatten into 3/4-inch-thick rounds.
11. Using floured knife, cut each round into 8 wedges.
12. Transfer wedges to prepared baking sheet.
13. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar.
14. Bake scones until light golden brown, about 15 minutes.
15. Serve warm or at room temperature.

flour, sugar, baking powder, salt, baking soda, butter, vegetable shortening, buttermilk, currants, sugar

Taken from www.epicurious.com/recipes/food/views/orange-currant-scones-4591 (may not work)