Scones

Even though we eat these scones for breakfast, we like to eat them in mid-afternoon.Read about master baker, Mary Merz in flour by the sackful.

• 1/2 cup currants
• Juice of 1 orange
• 2 1/2 cups sifted all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup sugar
• 1/2 cup (1 stick) butter, cut in small pieces
• 1 egg, beaten
• 1/3 - 2/3 cup buttermilk

METHOD

Preheat oven to 375° F.

Soak currants in juice of 1 orange for 20 minutes.

In a bowl, sift together flour, baking powder, salt and sugar.

With a pastry blender or two knives, cut in butter until mixture resembles coarse grain. Drain currants. Pat dry. Add to dough.

Beat egg until foamy. Make a well in the center of the dough and put in egg with half the buttermilk. Gradually mix with dry ingredients. Add remainder of milk slowly, mixing with a fork until dough clings together. It should be slightly sticky, but not wet.

Turn onto a lightly floured board. Pat dough into one flattened piece about 1 inch thick. Cut dough into even triangles.

Brush triangles lightly with remaining milk. Using a spatula, transfer to a buttered cookie sheet.

Cook for 15 - 20 minutes at 375° F .

Cool on a wire rack.

Yield: about 8 - 10 scones

recipe from www.inmamaskitchen.com

Contributor: Donna Serbe Davis for Mary Merz

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