Recipe by southern chef in louisiana
This Scottish quickbread is spiced with currants and orange essence. Do not overwork this dough.
Top Review by Laf2cook
These are very good scones. I like there size..so many scones are huge but these are just perfect. The orange peel adds a very nice zest.I really like that they are not too sweet. I didn't have currants so I used raisins but they are quite good maybe just slightly different...a little more sweet. Over all a very good tea time treat.
- 1⁄3 cup currants
- 3⁄4 cup buttermilk
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 tablespoon grated orange rind
- 1⁄3 cup cold butter, cut up
Directions See How It's Made
- Combine currants and buttermilk in a small bowl.
- Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
- Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden.