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.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 4 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

276 calories; calories from fat 36%; protein 4g; fat 12g; saturated fat 7.6g; carbohydrates 38g; fiber 1.1g; sodium 394mg; cholesterol 33mg.