2 C. unbleached
1 C. yellow or blue stone-ground cornmeal
1/3 C. sugar
1 T. baking powder
1 t. ground cinnamon
1/3 t. salt
1/2 t. baking soda
12 T. (1-1/2 sticks) unsalted butter, well-chilled and cut into small bits
1 C. buttermilk
3/4 C. dried currants
Preheat oven to 400° F. Butter a cookie sheet.
In a food processor, whir together the flour, cornmeal, sugar, baking powder,
cinnamon, salt and baking soda. Scatter the butter over the dry ingredients and
pulse the mixture just until it resembles coarse meal. Pour in the buttermilk
and pulse the mixture just until combined.
Turn the dough out onto a floured work surface and scatter the currants over it.
Gently pat out the dough and fold it back over itself about a half-dozen times,
until smooth. (A dough scraper helps with this.) Use a light hand and don't
Divide the dough in half and pat it out again into two 3/4-inch thick disks. Cut
each disk into 6 plump pie-shaped wedges. Transfer the scones to the prepared
cookie sheet and sprinkle with sugar if you wish. Bake for 12 to 14 minutes
until golden. Serve at room temperature.
Makes 1 dozen.
Variation: Substitute 3 ounces (about 3/4 cup) grated Cheddar cheese for the
currants and add with the butter.