Orange-currant Scones *jb Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 cup: All purpose flour,
1/3 cup: Sugar,
2 1/2 tsp: Baking powder,
3/4 tsp: Salt,
1/2 tsp: 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 tbsp: Grated orange peel,
Additional sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp