Instructions: These scones are terrific with butter and honey or marmalade.

Preheat oven to 425F. Line large baking sheet with foil. Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend. Add butter and shortening; using fingertips, rub in until coarse meal forms.

Add 1 cup buttermilk, currants and orange peel. Stir gently until dough comes together in large moist clumps.

Gather dough into ball. Transfer dough to lightly floured work surface.

Gently knead 3 or 4 turns to combine will. Divide into 2 pieces; flatten into 3/4-inch-thick rounds. Using floured knife, cut each round into 8 wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar.

Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature.

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