3 cup flour

1/3 cup sugar

2 ½ tsp baking powder

½ tsp baking soda

¾ tsp salt

9 Tbs butter

1 cup buttermilk

¾ cup currants

1 tsp grated orange rind

For glaze:

1 Tbs double cream

¼ tsp cinnamon

2 Tbs sugar

1

Preheat the oven to 220°C. Use an ungreased baking sheet.

2

Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with a fork to mix and aerate.

3

Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh breadcrumbs.

4

Add the buttermilk, currants and orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball and press so it holds together.

5

Turn the dough out onto a lightly floured surface. Knead lightly 12 times. Pat the dough into a circle 1cm thick.

6

In a small bowl combine the glaze cream, cinnamon and sugar; stir to blend. Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces. Place the scones 2.5cm apart on the baking sheet. Bake for about 12 minutes or until the tops are browned. Serve hot

Serving size: 1/18 of a recipe (61 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.