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Lemon Orange Currant Tea Scones Recipe

 

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.

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