Orange-Currant Scones

I usually double this recipe and make 16 scones and also use cranberries instead of currants.  They freeze well if you have extras.

1 1/2 cups all-purpose flour

1/4 cup plus 1 teaspoon sugar, divided

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/3 cup currants (or cranberries)

1 tablespoon grated fresh orange peel

6 tablespoons chilled butter, cut into small pieces

1/2 cup buttermilk

Preheat oven to 425°F.

Combine flour, 1/4 cup sugar, baking powder, salt and baking soda in large bowl. Stir in currants and orange peel. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in buttermilk. Stir until mixture forms soft dough that clings together. (Dough will be tacky)

Lightly flour hands and shape dough into a ball.  Pat dough into 8-inch round on lightly greased baking sheet. Cut dough into 8 wedges with floured chef’s knife.

Sprinkle wedges with remaining 1 teaspoon sugar. 

Bake 15 minutes or until lightly browned.