Wednesday, March 23, 2011
Orange and Black Currant Scones
These orange scones have lots of flavor and interest without being overly sweet.
2 cups flour
1½ tablespoons sugar plus sugar for sprinkling
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
½ cup (1 stick) butter, diced
Grated zest of 1 orange, see photos if you need them
¾ cup buttermilk
¾ cup dried black currants
1. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Mix well. With a pastry cutter or your fingers, cut in the butter and orange zest until the mixture resembles coarse meal. You an also do this step in a food processor.
2. Whisk together the egg and buttermilk in a small measuring pitcher or bowl. Pour over the dry ingredients and sprinkle on the currants. Stir just until the ingredients come together and form a soft ball. Do not over mix. Tip out the dough onto a floured board.
3. Divide the dough into 8 pieces, patting them into rounds with floured hands. Place them 1 inch apart on an ungreased baking sheet. Refrigerate for 15 minutes or up to overnight.
4. Preheat the oven to 375°F.
5. Sprinkle each scone with about ¼ teaspoon regular or coarse sugar.
6. Bake the chilled scones until lightly browned on top, about 20 minutes. Cool on a rack. Serve warm or at room temperature. They are best eaten the same day they are made.
Adapted from Judy Wicks and Kevin Von Klause’s White Dog Café Cookbook