2 cups pastry flour
2 tablespoons evaporated cane juice, plus additional for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon 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
1. Preheat oven to 375º.
2. In a large bowl, combine flour, evaporated cane juice, baking powder, baking soda and salt. Blend
in butter until mixture resembles a coarse meal.
3. Stir in currants, pears and buttermilk until a slightly sticky dough forms.
4. 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.
5. 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.