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Full Online Book HomeLearning KitchenBread - Scones Buttermilk Currant Scones
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Bread - Scones Buttermilk Currant Scones Post by :Azizmk Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2955

Click below to download : Bread - Scones Buttermilk Currant Scones (Format : PDF)

Bread - Scones Buttermilk Currant Scones

3 cups Flour
1 cup Buttermilk
1/3 cup Sugar, plus
2 tbl. Sugar
3/4 cup Currants
1 tsp. Grated orange rind, orange part, or zest, only
2 1/2 tsp. Baking powder
1/2 tsp. Baking soda
3/4 tsp. Salt
1 tbl. Heavy cream
3/4 cup Butter
1/4 tsp. Cinnamon


Preheat the oven to 400F. 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 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 tbl. sugar, stirring to blend.
Brush the dough with this glaze.

Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes, or until the tops are browned.

Serve hot.
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