Notes: Jackie Fisher uses her mother's recipe to make these tender, currant-studded scones at Mangels House in Aptos, California. Serve with raspberry jam and butter.
1/4 cup dried currants
1 tablespoon brandy
1/2 teaspoon grated orange peel
About 2 cups all-purpose flour
About 6 tablespoons sugar
1 tablespoon baking powder
1/4 tablespoon salt
About 1/2 cup (1/4 lb.) butter or margarine
About 1/2 cup buttermilk
How to Make It
In a small microwave-safe bowl, mix currants, brandy, and orange peel. Heat in a microwave oven at full power (100%) just until warm, 15 to 20 seconds.
In another bowl, mix 2 cups flour, 6 tablespoons sugar, baking powder, and salt. With a pastry blender, cut in 1/ 2 cup butter until no lumps are larger than 1/ 4 inch. Stir in currant mixture.
Add 1/2 cup buttermilk; stir just enough to evenly moisten dough. If dough is crumbly, sprinkle a little more buttermilk over mixture and stir. Pat dough into a ball and knead in bowl just until dough holds together.
Set dough on a lightly buttered 12- by 15-inch baking sheet. Flatten into a 1/2-inch-thick round. With a floured knife, cut round in quarters or eighths, leaving wedges in place. Brush dough with about 2 teaspoons buttermilk and sprinkle with about 1/2 teaspoon sugar.
Bake scones in a 400° oven until golden brown, 20 to 25 minutes. Transfer to a rack. Serve warm or cool. Break round into wedges.
If you are looking for something quick and easy to make with your children, this is the perfect recipe. And to top it off it was delicious. It didn't even need any butter or jam, it has a sweetness of its very own. This is be the first recipe I go to when looking for a bread recipe for a brunch.
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