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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Preheat oven to 350F . Combine flour, sugar, salt, soda, powder, butter
in the bowl of an electric mixer. Using the paddle, mix at low speed
untilthe butter is the size of small peas. Add the oats, currants, and
chopped orange zest. Continue to mix, slowly pouring in the buttermilk,
just until the dough comes together.
Put the dough on a lightly floured board and roll it out into a 3/4 inch
circle. Cut the dough into 10 circles, each 3 1/2 inches in diameter. Put
the scones on a parchment-lined baking sheet and bake them for
approximately 20 minutes, until golden brown.
Contributor: Stars Desserts p 234
| Ingredients:
1 48/85 Pound(s) all purpose flour
4 43/249 Ounce(s) sugar
103/474 Ounce(s) salt
103/474 Ounce(s) baking soda
456/1049 Ounce(s) baking powder
2 1/2 stick butter; cold
2 Cup(s) oats
1 Cup(s) currants
2 Tablespoon(s) orange zest; finely chopped
3/4 Cup(s) buttermilk |
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