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Orange-Currant Scones

(recipe, Meera S.T. Vargo)

Introduction

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.

Ingredients

  1. 1½ cups flour
  2. ¼ cup sugar
  3. 2 tsp. baking powder
  4. ¼ tsp. salt
  5. 8 Tbsp. butter (1 stick)
  6. ¼ cup currants
  7. 1 Tbsp. orange zest
  8. Juice from half an orange
  9. 1 egg
  10. ¼ cup milk

Steps

  1. Preheat oven to 350 degrees.
  2. Whisk to combine flour, sugar, baking powder, and salt. Cut in butter until the butter bits are pea-sized.
  3. Add currants and orange zest. Add orange juice, egg, and milk, and stir to combine.
  4. Flour work surface. Pat dough into a 7-inch circle, and cut into 6 wedges.
  5. Place wedges about 2 inches apart on a parchment-lined baking sheet. Bake 25 to 30 minutes or until light golden-brown. Cool on baking sheet for 5 minutes before serving.

Note

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.