Preparation:
Preheat oven to 425 degrees. Combine flour, 1/4 cup sugar, baking
powder, salt and baking soda in large bowl. Stir in currants and orange
peel. Cut in butter with pastry blender or 2 knives until mixture
resembles coarse crumbs. Stir in buttermilk. Stir until mixture forms
soft dough that clings together...dough will be tacky...Lightly flour
hands and shape dough into a ball. Pat dough into 8-inch round on
lightly greased baking sheet. Cut dough into 8 wedges with floured
chef's knife.
Sprinkle wedges with remaining 1 teaspoon sugar. Bake 18-20 minutes or
until lightly browned. Makes 8 scone |
