Whole Wheat Scones with Orange Butter

2 2/3 c. whole wheat flour
2/3 c. unsifted flour
1/4 c. sugar
2 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1/2 c. butter
1/2 c. currants
3 Tb grated orange rind
3/4 c. buttermilk
1/3 c. molasses
1 egg, slightly beaten


Preheat oven to 375* Lightly grease 2 large cookie sheets. Combine flours, sugar, baking soda, cream of tartar and salt in a large bowl. Stir to mix well. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in currants and orange rind. Add buttermilk, molasses and egg; stir lightly and quickly with fork until soft puffy dough forms and all dry ingredients are blended. Turn out on lightly floured surface and shape into a ball. Knead dough gently a few times. Roll out with lightly floured rolling pin into a ¾-inch thick circle. Cut into diamond shapes using a 3 1/2x2 1/4in diamond shaped cookie cutter, dipping cutter in flour between cuts. Pinch dough scraps together to make more scones. Place on baking sheet. Bake 15 minutes or lightly golden.

Yields: 22 scones

Orange Butter

Combine 1/2c. softened unsalted butter and 1 1/2Tb grated orange rind in a small bowl, blend well.