Quinoa Currant Scones

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Recipe Ingredients:
1 cup	organic <a href="/cookingbaking/grains/quinoa/flour.html">quinoa flour</a>
1 cup	<a href="/cookingbaking/grains/wheat/white-flour.html">white flour</a>, unbleached
1/3 cup	sugar
1/2 tsp	<a href="/cookingbaking/salts/sea.html">sea salt</a>
1 1/2 tsp	<a href="/cookingbaking/leavenerthickener/baking-powder.html">baking powder</a>
1/2 tsp	<a href="/cookingbaking/leavenerthickener/baking-soda.html">baking soda</a>
1/2 cup	unsalted butter (cold)
2 tsp	fresh orange zest
1/3 cup	<a href="/driedfruit/raisins/currants.html">currants</a>
1/2 cup + 2 tbsp	buttermilk
Cooking Directions:
1.	In a mixing bowl sift together the flours, sugar, salt, baking powder and baking soda.
2.	Cut the butter into small pieces. Cut butter pieces into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces remaining. Add the zest and currants. Toss gently to coat. Gradually add buttermilk (keep back 2 tablespoons for brushing on tops of scones) until dough just holds together.
3.	Turn the dough onto a lightly floured board and roll it to 3/4" thickness. Using a 2" round cookie cutter, cut out circles of dough. Place on an oiled baking sheet. Brush tops with buttermilk. Bake at 425F for 12-15 minutes, or until golden. Yield: 12 scones

Currants
Currants, are much smaller than raisins and have a tart taste. These Zante currants are delicious in cakes, jams, and other dishes.

Double Acting Baking Powder
Double acting baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.

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