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2 cups pastry flour
2 Tbsp cane sugar, plus additional for sprinkling
1 tsp baking powder
1 tsp baking soda
1/8 tsp sea salt
1/4 cup cold unsalted butter, cut into bits
1/4 cup dried currants
1/4 cup finely chopped Asian pears
3/4 cup buttermilk, plus additional for brushing
For regions with less humidity, buttermilk may need to be increased to 1 cup, plus additional for brushing.
- Preheat oven to 375F.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend in butter until mixture resembles a coarse meal.
- Stir in currants, pears and buttermilk until a slightly sticky dough forms.
- Turn dough out onto a lightly floured surface. Knead dough 12 to 15 times. Divide dough in half. Form each half into a 6-inch circle with a slightly rounded top.
- Brush surface of dough with buttermilk and lightly sprinkle with sugar. Cut each circle into 6 wedges. Place wedges 2 inches apart on a baking sheet lightly coated with cooking spray. Bake for 10 to 12 minutes, or until golden brown. Serve warm.