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: Sift together dry ingredients
1: Using pastry blender cut the shortening into dry ingredients until mixture resembles coarse cornmeal
2: Stir in currants
3: Make a well in center of mixture and add, all at once, the mixture of egg and cream
4: Stir with fork until dough follows fork
5: Form dough into a ball and put on lighly floured surface
6: Knead LIGHTLY with fingertips 10-15 times
7: Roll dough into a 2-inch thick round
8: Cut into 12 wedges
9: Bake at 425 deg
10: on ungreased baking sheet 15-20 minutes or until golden
11: NOTE: For Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar
12: Source: The Stenciled Strawberry (Albany, NY Junior League) MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
13: msn
14: com> on Apr 5, 1998