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Author Notes: I was trying to make Irish Soda bread with candied orange peel. I gave up on the soda bread when the idea of scones with currants, raisins, candied orange peel, and lemon zest popped into my mind. —Hilarybee
Serves 8 large scones, 12 round scones
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Pinch of Salt
- 3 tablespoons Granulated Sugar, plus more for dusting
- Zest of One Lemon
- 1/4 cup Dried Currants
- 1/4 cup Sultanas (Thompson's Seedless)
- 1/2 cup Candied Orange Peel, finely diced
- 8 tablespoons Butter, chilled
- 1 Egg
- 1/2 cup Buttermilk
- 1/2 teaspoon Vanilla
- 1/2 teaspoon Orange Essence
- Preheat the oven to 350. Soak the sultanas and currants in hot water or hot apple juice. This will plump them, and make them juicy in the scones.
- Whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest. In a separate bowl, combine the buttermilk, vanilla, orange essence, and egg.
- Cut the butter into the flour mixture, using your fingers or a dough cutter. (I use a cutter). Work the mixture until the butter is about the size of large peas.
- Drain the sultanas and currants very well. Add to the dough.
- Combine the liquid and dry ingredients, stirring gently with a fork or your fingers. The dough will form a very shaggy ball.
- Dump the dough onto a clean work surface. Form into a large circle. You can cut the dough in eighths, making triangular scones. I like to gently roll out the dough and use a biscuit cutter to make 12 round scones (about the size of a hockey puck). Sprinkle with sugar if desired.
- Bake at 350 degrees for 16-18 minutes, until the tops are lightly golden. I try to serve these immediately, but they will keep in an airtight container for up to two days.
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