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Currant Scones

scones

2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 1 /2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter; cubed
1/2 cup currants
1 cup buttermilk
1 egg; lightly beaten

In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in currants. Add buttermilk to mixture all at once, stirring with fork to make soft, slightly sticky dough. With lightly floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Gently pat out dough into 3/4-inch thick round. Using 2-1/2-inch floured cutter, cut out rounds. Place on ungreased baking sheet. Gather up scraps and repat dough once: cut out more rounds. Brush tops of scones with egg. Bake in 425°F oven for 12 to 15 minutes or until golden. Let cool on racks. Tips: When mixing ingredients for scones, stir in liquid only until combined; overworking the dough makes it tough. Knead dough gently and pat out scraps only once to yield flaky results. (Instead of throwing out scraps, press them together into "cook's scones"-the not-quite-perfect ones that you get to eat from the oven.) VARIATIONS: Dried Fruit and Lemon Scones: Substitute 1/2 cup raisins, dried blueberries, dried cranberries, chopped dried cherries (not glacé) apricots or prunes for currants. Add 2 teaspoons grated lemon rind to dry mixture. Oat Scones: Substitute 1/2 cup rolled oats (not instant) for 1/2 cup of the flour. Add 1 teaspoon cinnamon to dry mixture. Substitute raisins for currants. Cheese Scones: Omit sugar and currants. Add 1/4 teaspoon cayenne pepper to flour mixture. Add 1 cup shredded old Cheddar cheese after butter has been cut in.

Contributor: Canadian Living - June, 1991

Yield: about 12 scones

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