Lemon Orange Currant Tea Scones
2/3 cup currants - plumped and drained
2 cups all-purpose flour
1 cup pastry flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
tiny pinch salt
zest of one lemon - finely minced
zest of one orange - finely minced
3/4 cup (6 oz. or 1 1/2 sticks) unsalted butter - cut into chunks
1 cup buttermilk
Topping:
juice of one lemon
sugar for sprinkling (large crystal sugar if available)
Preheat oven to 425 F.
Plump raisins in hot water for five minutes. Drain well and set
aside.
Mix flours, sugar, baking powder, baking soda, salt and citrus zests
with a whisk. Break in butter to form a mealy, crumbly mixture. Stir
in buttermilk and mix dough lightly with a fork until it can be
gathered into a shaggy mass. Knead on a lightly floured board,
briefly (10-15 seconds). Pat or roll to a thickness of 1/2 inch. Cut
into rounds, wedges or squares.
Place on an un-greased baking sheet. Brush each scone with the lemon
juice and sprinkle generously with sugar. Place scones in oven and
reduce heat to 400 F. Bake until tops are lightly golden - about 15
minutes.
About 15 scones. |