Lemon Currant SconesFrom INN OF SILENT MUSIC
You can make up to 12 times this recipe, but store each abtch in a separate bag (up to two weks in the fridge or six months in the freezer). Frozen mix should sit at room temperature for @ 5minutes until the butter is pliable. Makes @ 4 ½ c.
13 ½ oz (3c) all purpose flour
1 Tbl sugar
1 Tbl baking powder
½ tsp baking soda
1 tsp salt
6 oz (12 Tbl) cold, unsalted butter, cut in small pieces
In a large bowl, stir flour and next 4 ingredients. Cut in the butter with a pastry blender, fork or your fingersuntil the mixture looks like cornmeal and the biggest butter pieces are the size of large peas. (Yu can also do this in a food processor, but be sure to not overmix as the dough will be tough). Refrgerate or freeze the mixture until ready to use.
(yields 12 scones)
1 Recipe Multi-purpose baking mix
1 Tbl grated lemon zest
½ c currants (or other dried fruit and/or nuts or 1c fresh berries)
1 large egg
1¼ c buttermilk + more for brushing
3 Tbl sugar + more for sprinkling
Heat oven to 375 . In large bowl, combine baking mix, zest & currants. Combine egg, buttermilk & sugar. Make shallow well in the dry mix & pour in the wet ingredients. With as few strokes as possible, stir until just combined. It should be loose, but if it doesn't hold together at all, add more buttermilk, 1 Tbl at a time.
Generously flour a counter and turn the dough out onto it; it will be shaggy & very soft. Scrape any bits in the bowl onto the mound of dough. Floour your hands. Shape the mixture into a very loose rectangle with the short side nearest to you. Using a pastry scraper or spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center as if folding a business letter. Pat down to shape another rectangle and repeat the folding process. Dived the dough and shape each half into a round @ ¾ inch thick. Brush off any excess flour with a pastry brush. With a sharp knofe, cut the rounds into six wedges, transferring each wedge onto an ungreased or parchment-lined baking sheet. Brush tops with buttermilk & sprinkle with sugar. Bake for @ 25 minutes or until golden brown.