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(recipe, Meera S.T. Vargo)
I use this scone recipe more often than any other because the orange-currant combination seems to go well with almost any breakfast or brunch dish. Also, these scones are not too sweet and have a delicious delicate texture. This recipe is adapted from The Zuni Café Cookbook, by Judy Rodgers.
For mini scones, divide the dough into two disks, patting each to approximately 5 inches in diameter. Cut each disk into 6 wedges. Bake for about 18 to 20 minutes, or until light golden-brown. Cool on baking sheet for 5 minutes before serving. Yields 12 small scones.