Prep 10 mins
Cook 18 mins
This Scottish quickbread is spiced with currants and orange essence. Do not overwork this dough.
- 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
- 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.
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.
Delicious scones!! We love the orange zest with the currants! A lovely texture, just sweet enough. Great served with butter and a cup of tea..
Very nice! I made them as directed except I forgot about the milk and sugar until they had been in the oven 15 minutes or so. A little late! But they were great anyway. I didn't have any oranges, so I used a Tbsp of dried orange peel. I think fresh would be zestier, but this was fine. And I faked the buttermilk by pouring about 3/4 Tbsp vinegar into the measuring cup before pouring in milk. Yummy and not too sweet. I think I'll go have another! Thanks!