 | | Directions |
- Preheat oven to 400º F. Grease large baking sheet.
- Stir dry ingredients together and cut in butter with a pastry blender until mixture resembles coarse meal.
- Blend egg yolks with buttermilk and add to dry ingredients. Stir in raisins, currants, and nuts.
- Knead lightly on a floured board until smooth. Divide dough in half. Make two 6" circles. Cut each circle into 6 wedges. Place wedges on greased baking sheet.
- In a small bowl, add egg white and water and whisk until frothy. Brush each wedge with the egg white mixture.
- Bake 15-17 minutes or until light golden brown.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
Serving Size: 1 piece
|  | | Ingredients | | - | | 2 cups all purpose flour |
| - | | 1/4 cup sugar |
| - | | 4 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 6 tablespoons chilled butter, unsalted, cut into small pieces |
| - | | 2 egg yolks, large |
| - | | 1/2 cup buttermilk |
| - | | 1/4 cup raisins |
| - | | 1/4 cup currants |
| - | | 1/3 cup almonds, sliced and toasted (or walnuts) |
| - | | 1 egg white, lightly beaten |
| - | | 1 to 2 teaspoons water, to blend with egg white |
| - | | 1/2 cup chopped nuts (optional) |
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