Buttermilk Scones by Kimbob

[S_Wirth]

SCONES: Buttermilk Scones

From the Fannie Farmer Cookbook

Sharon's Buttermilk Currant Scones (16 wedges)

3 cups flour
1/3 cup plus 2 tablespoons sugar
2 1/2 tsps. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 cup butter
1 cup buttermilk
3/4 cup currants
1 tsp. grated orange rind (zest)
1 tbsp. heavy cream
1/4 tsp. cinnamon

Preheat the oven to 400 degrees F. 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 in 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 tablespoons sugar, stirring to blend. Brush the dough with the glaze (I brush the cut up wedges on the baking sheet). Cut each circle into eight pie-shaped pieces. Place the scones slightly apart on the baking sheet.

Bake for about 12-25 minutes, or until the tops are browned. Serve hot.

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