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Title: Currant Scones W/ Warm Orange Spread
Categories: Bread Dessert
Yield: 8 Scones
| SCONES | ||
| 1 1/2 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 3 | ts | Baking powder |
| 1/2 | ts | Cardamom |
| 1/4 | ts | Salt |
| 1/4 | c | Margarine |
| 1/3 | c | Dried currants |
| 2 | ts | Orange peel, grated |
| 1/2 | c | Buttermilk |
| 1 | Egg | |
| 1 | ts | Sugar |
| ORANGE SPREAD | ||
| 1/2 | c | Orange juice |
| 2 | tb | Brown sugar |
| 2 | ts | Cornstarch |
| 1/2 | To 1 tsp. grated orange peel | |
Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. in medium bowl, combine flour, 1/4 c. sugar, baking powder, cardamom and salt; mix well. Using pastry blender or fork, cut margarine until mixture is crumbly. Stir in currants and 2 tsps. orange peel. In small bowl, combine buttermilk, and egg; add all at once, stirring just until dry ingredients are moistened. On well-floured surface, gently knead dough 5 or 6 times. Place on ungreased cookie sheet; press into 8-inch thick. Cut into 8 wedges; do not separate. Sprinkle with 1 tsp. sugar. Bake for 15 to 25 minutes or until light golden brown. Meanwhile, in small saucepan combine orange juice, brown sugar and cornstarch. Bring t a boil over medium-high heat, stirring constantly. Boil 1 minute or until thickened. Stir in 1/2 to 1 tsp. orange peel. Cut warm scones into wedges; serve with warm spread.
Tips: To substitute for buttermilk use 1 1/2 tsps. vinegar or lemon juice plus milk to 1/2 cup.
Above 3500 feet; Increase flour to 1 3/4 cups.
Nutrition Info: 1 scone; cal.-220, Protein-4 gr., Carbo.-36 gr., Fat-7 gr., Chol.-27 mg., Sodium-340 mg.
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter
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