Mangels House English Scones

Judy Fujiuchi

Prep and cook time: about 35 minutes

• 1/4 c. dried currants
• 1 Tbsp. brandy
• 1/2 tsp. grated orange peel
• about 2 c. all-purpose flour
• about 6 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• about 1/2 c. (1/4 lb.) butter or margarine
• about 1/2 c. buttermilk

1. In a small microwave-safe bowl, mix currants, brandy and orange peel. Heat in a microwave oven at full power (100%) just until warm, 15 to 20 seconds.

2. In another bowl, mix 2 cups flour, 6 tablespoons sugar, baking powder and salt. With a pastry blender, cut in 1/2 cup butter until no lumps are larger than 1/4 inch. Stir in currant mixture.

3. Add 1/2 cup buttermilk; stir just enough to evenly moisten dough. If dough is crumbly, sprinkle a little more buttermilk over mixture and stir. Pat dough into a ball and knead in bowl just until dough holds together.

4. Set dough on a lightly buttered 12×15″ baking sheet. Flatten into a 1/2-inch-thick round. With a floured knife, cut round in quarters or eighths, leaving wedges in place. Brush dough with about 2 teaspoons buttermilk and sprinkle with about ½ teaspoon sugar.

5. Bake scones in a 400 degree oven until golden brown, 20 to 25 minutes. Transfer to a rack. Serve warm or cool. Break round into wedges.

Makes 4 to 8 servings.

Serve with raspberry jam and butter.