Preheat oven to 425F. Sift flour, dark brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg and salt into large bowl. Add dried currants. Melt 1/4 cup unsalted butter with dark molasses in heavy small saucepan over low heat. Combine molasses mixture with buttermilk and pour into dry ingredients. Mix dough until just blended. Gently knead dough on generously floured surface until smooth, about 20 turns. Divide dough in half. Pat out each dough piece into 5-inch-diameter round. Cut each dough round into 4 wedges. Transfer dough wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with melted butter. Sprinkle with sugar. Bake until scones are just firm to touch, about 20 minutes. Serve scones hot. Bon Appetit May 1993 Posted to MM-Recipes Digest by Julie Bertholf
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 70 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20mg||6 %|
|Sodium 228.7mg||8 %|
|Potassium 153.4mg||4 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 32.4g|
|Protein 4.4g||6 %|
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Calories per serving: 220
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