Orange-red Currant Scones

Scones:

3 c. all-purpose flour

1/2 c. sugar

Zest of 1 small orange

1 t. baking powder

1 t. baking soda

1/4 c. butter, frozen and grated

1 c. buttermilk

1 c. fresh or frozen red currants

Glaze (Optional):

1 1/2 T. fresh orange juice

3/4 c. powdered sugar

Combine flour, sugar, orange zest, baking powder and baking soda in a large bowl. Grate frozen butter into bowl and mix well. Stir in red currants. Gradually mix in buttermilk, stirring gently to form dough. Separate into two equal portions, form 1" thick circles and cut into 6 wedges OR scoop onto baking sheets (approx. 1/3 c. each) and bake at 400°F for 15-18 minutes, until firm to the touch and golden brown on top. Let cool. Mix orange juice and powdered sugar in a small bowl and drizzle over scones when cooled.

Makes 1 dozen.

**Note: If you do not have buttermilk, you can mix slightly less than 1 c. of regular milk with a splash of vinegar (about 1 T.)