3.00 c All purpose flour
0.33 c Sugar
2.50 ts Baking powder
0.75 ts Salt
0.50 ts Baking soda
0.50 c (1 stick) chilled unsalted
-butter, cut into pieces 0.50 c Chilled solid vegetable
-shortening, cut into pieces 1.00 c Plus 2 tablespoons chilled
-buttermilk 0.75 c Dried currants
1.00 tb 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, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend. Add butter and shortening; using fingertips, rub in until coarse meal forms. Add 1 cup buttermilk, currants and orange peel. Stir gently until dough 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; flatten into 3/4-inch-thick rounds. Using floured knife, cut each round into 8
wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar. Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature. Bon Appetit December 1997