1 cup whole-wheat or
whole-grain pastry flour |
3/4 cup unbleached all-purpose flour |
1/2 teaspoon salt |
2 tablespoons granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
8 tablespoons (1 stick)
unsalted butter, chilled, cut into several chunks |
1/2 cup dried currants |
finely grated zest of
1 orange |
1 egg |
1/2 cup plus 1 tablespoon
buttermilk |
1 1/2 teaspoons turbinado sugar*. |
*Turbinado is a popular
form of natural "raw" sugar. Harvested from 100 percent sugar cane,
it is coarse-textured and golden brown because of a natural coating
of golden molasses that remains on the crystals. |
|
1 Preheat the oven to
400 F. |
2. Combine the flours, salt, sugar, baking
powder, and baking soda in a food processor and pulse several times
to mix. |
3. Add the chilled butter
and pulse several times, until the bits of butter are no larger than
small grains of rice. Transfer the mixture to a large bowl, and stir
in the currants and orange zest. |
4. In another bowl, whisk the egg with
the 1/2 cup buttermilk. Add this to the dry ingredients, and stir
just until a soft, slightly crumbly dough forms. With lightly floured
hands, gather the dough together and, using the palm of your hand,
press it out on a parchment-lined or ungreased baking sheet to form
a 7-inch round. |
5. If you like your
scones to have crisp edges, use a sharp knife or a dough cutter to
divide the dough into eight wedges; pull the wedges apart. If you
prefer tender edges, leave the round intact and simply score the divisions. |
6. Brush the dough with the remaining
1 tablespoon buttermilk and sprinkle with the turbinado sugar. Bake
until nicely browned and nearly doubled in height, 12 to 15 minutes.
Remove from the oven and cool for 5 minutes on the baking sheet. Then
transfer to a wire rack to cool further. |
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