Orange-Currant Scones

Directions

1. 1
   Preheat oven to 425F.
2. 2
   Line large baking sheet with foil.
3. 3
   Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend.
4. 4
   Add butter and shortening; using fingertips, rub in until coarse meal forms.
5. 5
   Add 1 cup buttermilk, currants and orange peel.
6. 6
   Stir gently until dough comes together in large moist clumps.
7. 7
   Gather dough into ball.
8. 8
   Transfer dough to lightly floured work surface.
9. 9
   Gently knead 3 or 4 turns to combine will.
10. 10
    Divide into 2 pieces; flatten into 3/4-inch-thick rounds.
11. 11
    Using floured knife, cut each round into 8 wedges.
12. 12
    Transfer wedges to prepared baking sheet.
13. 13
    Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar.
14. 14
    Bake scones until light golden brown, about 15 minutes.
15. 15
    Serve warm or at room temperature.