Mangels House English Scones

• 1/4 cup dried currants
• 1 tablespoon brandy
• 1/2 teaspoon grated orange peel
• About 2 cups all-purpose flour
• About 6 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• About 1/2 cup (1/4 lb.) butter or margarine
• About 1/2 cup buttermilk

In a small microwave-safe bowl mix currants, brandy, and orange peel. Heat in a microwave oven at full power (100%) just until warm, 15 to 20 seconds.

In another bowl, mix 2 cups flour, 6 tablespoons sugar, baking powder, and salt. With a pastry blender, cut in l/2 cup butter until no lumps are larger than 1/4 inch. Stir in currant mixture.

Add 1/2 cup buttermilk; stir just enough to evenly moisten dough. If dough is crumbly, sprinkle a little more buttermilk over mixture and stir. Pat dough into a ball and knead in bowl just until dough holds together.

Set dough on a lightly buttered 12- by 15-inch baking sheet. Flatten into a '/2-inch-thick round. With a floured knife, cut round in quarters or eighths, leaving wedges in place. Brush dough with about 2 teaspoons buttermilk and sprinkle with about l/2 teaspoon sugar.

Bake scones in a 400°F oven until golden brown, 20 to 25 minutes. Transfer to a rack. Serve warm or cool. Break round into wedges.