Posted by: Mai Tue, 7 Dec 2004, at 4:59 a.m.
Source: Food Network Kitchens
These unique cookies are great when cooked on a griddle. Similar to a sweet
scone with currants, they're perfect for an impromptu tea.
2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick),
cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
Melted butter, for cooking
Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl.
Rub in the butter with your fingertips until the mixture looks sandy. Stir in
the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir
into the dry ingredients to make a shaggy dough, add more buttermilk if the
dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for
Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut
into 2 to 3- inch rounds.
Heat a griddle or frying pan over medium-low heat. Brush the pan surface with
butter. Cook the cookies until slightly brown and cooked through, about 4 to 5
minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in
a cookie tin