Sharon's buttermilk currant scones

 
                     SHARON'S BUTTERMILK CURRANT SCONES
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts                         Biscuits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Flour
    1       c            Buttermilk
      1/3   c            Sugar, plus
    2       tb           Sugar
      3/4   c            Currants
    1       t            Grated orange rind,
                         -orange part, or zest, only
    2 1/2   ts           Baking powder
      1/2   ts           Baking soda
      3/4   ts           Salt
    1       tb           Heavy cream
      3/4   c            Butter
      1/4   ts           Cinnamon
 
   These scones have a fine, dense crumb with a little
   orange and cinnamon - a delicious combination of
   texture and flavour.
   
   Preheat the oven to 400F.
   
   Use an ungreased baking sheet.
   
   Combine the flour, 1/3 cup of the sugar, baking
   powder, baking soda, and salt in a mixing bowl. Stir
   with a fork to mix well and aerate. Cut the butter
   into the flour mixture, using a pastry blender or two
   knives or working with your fingertips, until the
   mixture looks like fresh crumbs. Add the buttermilk,
   currants, and orange rind. Mix only until the dry
   ingredients are moistened.
   
   Gather the dough into a ball and press so it holds
   together. Turn the dough out onto a lightly floured
   surface. Knead lightly twelve times. Divide the dough
   in two and pat each half into a circle 1/2 to 3/4 inch
   thick.
   
   In a small bowl combine the cream, cinnamon, and
   remaining 2 tb sugar, stirring to blend. Brush the
   dough with this glaze.
   
   Cut each circle into eight scone shape pieces
   (circular, or wedge). Place the scones slightly apart
   on the baking sheet. Bake for about 12-15 minutes, or
   until the tops are browned.
   
   Serve hot.
  
 
 
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