Buttermilk Scones

Mom found this recipe in Sunset magazine.  The recipe's title is "Buttermilk Scone for Two," but she wrote the following on her typed index card:  "I like to double or triple this and make smaller biscuits, baking them for a shorter time.  I think it needs more buttermilk than what it calls for."  The following is the original recipe:

1 cup flour
1 1/2 Tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon soda
1/4 cup cold butter or margarine, cut into small pieces
3 Tablespoons currants
1/4 teaspoon grated orange peel
1/4 cup buttermilk
1/8 teaspoon cinnamon mixed with 1/2 Tablespoon sugar

In a bowl, combine flour, 1 1/2 tablespoon sugar, baking powder and soda.  Add butter; rub with your fingers to form fine crumbs.  Stir in currants and orange peel.  Make a well in the center and pour in the buttermilk.  Stir with a fork until dough holds together.  Pat dough into a ball, knead on a lightly floured board five or six turns.  Shape dough into a smooth ball and place in a greased 8 or 9 inch cake or pie pan. Sprinkle with cinnamon-sugar mixture.  Bake in a 375 degree oven for 10 minutes, then, with a sharp knife, quickly cut a cross 1/2 inch across top of scone.  Bake until golden brown, about 20 minutes longer.  Serve warm.

I made the scones using Mom's alterations and the results were delicious.