Do you ever have one of those days when you should be able to sleep in a bit but find yourself wide awake early? I mean really early? Like 5:30?? Today was one of those days for me. Once I realized that falling back to sleep was an impossibility, I decided to rise, and I really did try to shine. I thought I would just get an early start to all those Saturday chores that are inevitable. Unfortunately, upon arriving in my kitchen, I discovered that someone in my family forgot to put the outside cat back outside last night. Figaro is a trash picker, and last night was no different. My trashcan was over on its side and the chicken bones from dinner last night were strewn all over. He just loves chicken bones! Even though I was greatly annoyed for the unnecessary job the cat created for me, I flipped through my favorite Fannie Farmer cookbook and discovered a pretty easy scone recipe. Served hot with bacon/sausage, scrambled eggs, and tea or coffee, this makes for a wonderful breakfast!
3 c. flour
1/3 c. plus 2 tbsp. sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 c. shortening or butter, softened
1 c. buttermilk
3/4 c. currants
grated orange zest from one whole orange
1 tbsp. heavy cream (milk works just fine)
2 tbsp. sugar
1/4 tsp. cinnamon
Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well. Cut the shortening into flour mixture using a pastry blender until the mixture looks like fresh crumbs. Add the buttermilk, currants, and orange zest. Mix until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together. Turn dough onto a lightly floured surface. Knead lightly 12 times. Divide dough in two pieces and pat each half into a circle about 1/2 inch thick. In a small bowl combine the cream, cinnamon, and 2 tbsp. sugar, stirring to blend. Brush the dough with the glaze.
Cut each circle into 8 pie-shaped pieces. Place scones slightly apart on an ungreased baking sheet. Bake at 400 degrees for about 13-15 minutes or until golden brown. Serve hot.