Orange-currant Scones

Ingredients

3 c all purpose flour
3/8 c sugar
2 1/2 ts baking powder
3/4 ts salt
1/2 ts baking soda
1 stick
1/2 c vegetable shortening
3/4 c currants
1 tb orange peel
1 additional sugar
3/8 cup sugar
1 cup 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