Orange Currant Scones
- 4 cups all-purpose white flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cut into bits
- 3 tablespoons freshly grated orange zest (from about 2 navel oranges)
- 1 1/2 cups dried currants
- 1 cup plus 2 tablespoons well-shaken buttermilk
- 2 large eggs
- 1/4 cup granulated raw sugar (turbinado or Demerara)
- In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt.
- Add butter and zest and beat until mixture resembles coarse meal.
- Beat in currants.
- In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.
- Preheat oven to 350F.
- and line 2 baking sheets with parchment paper.
- On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart.
- Sprinkle mounds with raw sugar and chill 15 minutes.
- Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.
allpurpose, granulated sugar, baking powder, baking soda, salt, unsalted butter, freshly grated orange zest, currants, buttermilk, eggs, sugar
Taken from www.epicurious.com/recipes/food/views/orange-currant-scones-14309 (may not work)