2 : c Flour
1 : tb Sugar
2 : ts Baking powder
1/2 : ts Baking soda
3/4 : ts Salt
1/4 : c Cold butter
1 : Egg
2/3 : c Buttermilk
Milk : Milk for brushing tops
Sugar : Sugar for sprinkling
3 : c Flour
1/3 : c Sugar
2 : 1/ ts Baking powder
1/2 : ts Baking soda
3/4 : ts Salt
12 : tb Butter
1 : c Buttermilk
3/4 : c Currants
1 : ts Grated orange rind
-(orange : -(orange part, or zest only)
0: PREHEAT THE OVEN TO 425F
1: Use an ungreased baking sheet
2: Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl
3: Stir well with a fork to mix and aerate
4: Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs
5: Add the buttermilk, currants and orange rind
6: Mix only until the dry ingredients are moistened
7: Gather the dough into a ball and press so it holds together
8: Turn the dough out onto a lightly floured surface
9: Knead lightly 12 times
10: Pat the dough into a circle 1/2-inch thick
11: TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend
12: Brush the dough with the glaze
13: Cut the dough into 18 pie-shaped pieces
14: Place the scones 1 inch apart on the baking sheet
15: Bake for about 12 minutes or until the tops are browned
16: Serve hot
17: From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini