Orange-currant Scones

Ingredients

375 gr all purpose flour
65 gr sugar
12 gr baking powder
2 gr salt
2 gr baking soda
1 stick
95 gr vegetable shortening
85 gr currants
6 gr orange peel
1 additional sugar
65 gr sugar
240 ml buttermilk
4 turns to combine will
3/4 roun using floured knife

Instructions

wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar. Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature. Bon Appetit December 1997