2 1/2 Cups Flour
1/2 Cup Whole Wheat Four
4 tblsp Lard
2 Tsp Butter
1 tsp baking powder
2 tsp baking soda
2 pinch salt
extra white flour.
grated lemon or orange rind
1 cup Blackcurrants(May substitute any dried fruit
2 cups grape juice,organge juice or cranberry juice.
Pre Soak dried fruit in liquid for at least 3 hours.
I prefer overnight in the refridgerator,but you can
figure it our for yourself.
Heat oven to 360 degrees ferenhiet
mix all dry ingredients,add lard and butter to bowl.
with pastry cutter
cut fat into dry mixture until all resembles a pebble like consistancy.
add buttermilk a little at a time,
add lemon rind and pre-soaked fruit.
add more buttermilk,do this until all resembles a
uniform soft sticky mass. remove from bowl onto flour.
This is the tricky part.You don't want it to be too dry,and
you don't want it to be too soft.
This will take practice,and
there isn't any way to learn how to do it except doing it yourself.
After a few mistakes,you will get it to the correct consistancy
The secret is not to over mix,bu
not to under mix.In other words,use the force.
Then mixture resembles a pliable ball,put onto lightly floured
board,press down until this rembles a Discus or fat frisbee.
cut into wedges,but not all the way through. But on a nongreased
cookie sheet,preferrably lined with parchment paper.
golden but not dark.(again,trail and error.)You should be able to
smell the scones,your nose is the best indicator of when they are
When done,test them,let cool for 5 minutes and serve with butter
,jam,honey or just eat plain.
You can eliminate the sweet,and make a savory scone,just add
herbs,cheese,pepper,whatever you have lying about.
I like to serve cranberry orange scones for Yule.
(*Dried figs would get too mushy and cause the scones to burn.)