“These golden brown scones, studded with currants, are tender and just crumbly enough. Any leftovers (rare) can be used to make fabulous French toast.” Beaver Pond Farm Inn, Warren, Vermont
3 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 ounces unsalted butter, chilled and cut into small chunks
3/4 cup currants
1 cup buttermilk
Zest of 1 small orange
2 tablespoons heavy cream or half-and-half
In the bowl of a food processor, mix the flour, sugar, baking powder, and baking soda. Add the butter and combine, pulsing on and off, until the mixture resembles coarse meal. Transfer to a large bowl, add the currants, buttermilk, and orange zest, and mix with a fork until just combined.
Turn out the dough onto a floured surface and knead 8 to 10 times. Shape it into a 10-inch circle about 3/4 inch thick. Cut into 10 to 12 wedges and place on a greased baking sheet. Brush the tops with heavy cream or half-and-half and bake in a preheated 425 degree oven for 15 to 20 minutes.