Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           Cups  all-purpose flour
     1/4           Cup  plus 1 teaspoon sugar divided
  1           Teaspoon  baking powder
     1/4      Teaspoon  salt
     1/4      Teaspoon  baking soda
     1/3           Cup  currants
  1         Tablespoon  grated fresh orange peel
  6        Tablespoons  chilled butter or margarine cut
                        into small pieces
     1/2           Cup  buttermilk -- plain yogurt or
                        regular or
                        nonfat sour cream

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

Nutritional Information:

870 Calories (kcal); 3g Total Fat; (3% calories from fat); 25g Protein; 186g Carbohydrate; 4mg Cholesterol; 1471mg Sodium