Although this blog implies otherwise, I don't always cook Italian style food. I should call these Mofo scones, because they are less Italia and more fornia.
My father was of Swedish and Irish descent, and in those days, marrying an outsider (non-Italian), was nothing short of scandalous. For years, when Nonni introduced my Dad to her Italian relatives she'd say, "Heezza not Italian, but heezza good boy." And so it is with these scones, eetza not Italian, but eetza a good recipe.
I like to cook in the old ways, using ingredients that I find locally. Last week, on a jaunt through the countryside, we came across a great farm stand in Suisun Valley called Cal-Yee. They offer an enormous selection of dried fruits, vegetables and nuts. We sampled varieties of dried pears, peaches, papaya, and so much more. My son picked up some dried okra that didn't make the trip home. They were so yummy, they were gone before we got there. One of my purchases was a bag of dried Zante currants that I added to these scones.
- 2 3/4 cups unbleached flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 1/2 cup dried currants
- 1/2 cup slivered almonds
- 2 large eggs
- 2 teaspoons almond extract
- 1/2 cup buttermilk
Preheat oven to 425º.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter, using 2 knives, a fork, or pastry blender, just until the mixture is unevenly crumbly. Stir in the currants and almonds.
In a separate mixing bowl, whisk together the eggs, almond flavor, and buttermilk.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment; dust with flour.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6" circle. Slice each circle into 6 wedges. Separate the wedges just a bit so there's space between them. Sprinkle scones with coarse sugar if desired. Bake the scones for 20 to 25 minutes, or until they're golden brown. Serve warm. Makes 12 scones.