ORANGE-CURRANT SCONES

Orange-Currant Scones image

Yield Makes 16

Number Of Ingredients 11

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

Steps:

Preheat oven to 425°F. 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.