Orange Currant Scones

PRINT

Orange Currant Scones

Yield:  8 to 10 scones

# of Servings: 8

Method: Biscuit

Difficulty: Easy

Ingredients

2 cups (9.3 oz / 264 g) all-purpose flour
½ cup (1.75 oz / 49 g) granulated sugar
1 tbl (.50 oz / 14 g) baking powder1
¼ tsp salt

4 tbl (2 oz / 57 g) unsalted butter, cold, cut into pieces

½ cup (2.45 oz / 70 g) dried currants

1 egg, lightly beaten in small bowl
¼ cup (2 fl oz) heavy cream, more if necessary

1 tbl orange rind
¼ cup (2 fl oz) orange juice

1 egg, lightly beaten for egg wash

Turbinado sugar, as needed

Strawberry preserves, optional 

Clotted cream, optional

Special tools and equipment needed:

• Pastry blender
• Half-sheet pan or large cookie sheet
• Parchment paper or silpat
• Pastry brush

Pre-recipe preparations:

• Grate and juice orange
• Preheat oven to 400°F

Directions

1. Stir dry ingredients together in large mixing bowl.
2. Using pastry blender or a fork, cut in the butter until small, pea-sized pieces.  Mix in currants. 
3. In small bowl beat the egg. Add heavy cream, orange juice, and rind and whisk to combine.
4. Make a well in the center, pour in the liquid mixture. Using your hands or a spatula, mix together just until it forms a dough. Add drops of heavy cream to moisten any dry spots.
5. Scrape onto flour dusted counter, and knead two times just until cohesive dough.
6. Pat or roll into an 8†by 6â€, one half-inch thick rectangle. 
7. Cut into 10 triangles. Evenly space on parchment-lined baking sheet.
8. Brush with egg wash, sprinkle with brown turbinado sugar. 
9. Bake for approximately 10 to 11 minutes, until firm and lightly golden.
10. Serve warm or at room temperature, with good preserves, jam, and clotted cream. 
11. Leftovers freeze beautifully in Ziploc bags. Reheat in350°F oven.

Notes:¹ I suggest using aluminum-free baking powder. With items, such as scones and biscuits, with a significant amount of baking powder, it makes a big difference.