MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Orange-Currant Scones *JB
 Categories: Desserts, Breakfast, Breads
      Yield: 16 Servings

      3 c  All purpose flour
    1/2 c  Sugar
  2 1/2 ts Baking powder
    3/4 ts Salt
    1/2 ts Baking soda
    1/2 c  Unsalted butter; chilled,
           - cut into pieces
    1/2 c  Vegetable shortening;
           - chilled solid,
           - cut into pieces
      1 c  Buttermilk; chilled, +2 tb
    3/4 c  Dried currants
      1 tb Orange peel; grated
           Additional sugar

  These scones are terrific with butter and honey or marmalade.
  Preheat oven to 425°F. Line large baking sheet with foil. Stir
  flour, 1/3 cup sugar, baking powder, salt, and baking soda in large
  bowl to blend. Add butter and shortening; using fingertips, rub in
  until coarse meal forms. Add 1 cup buttermilk, currants and orange
  peel. Stir gently until dough comes together in large moist clumps.
  Gather dough into ball. Transfer dough to lightly floured work
  surface. Gently knead 3 or 4 turns to combine will. Divide into
  2 pieces; flatten into 3/4"-thick rounds. Using floured knife, cut
  each round into 8 wedges. Transfer wedges to prepared baking sheet.
  Brush with remaining 2 tb buttermilk and sprinkle with additional
  sugar. Bake scones until light golden brown, about 15 minutes.
  Serve warm or at room temperature.

  Recipe by Bon Appetit, December, 1997

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