Orange-Currant Scones

From the Meera S.T. Vargo collection

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 Cafe Cookbook, by Judy Rodgers.

Ingredients

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.

Notes

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.

This content is from the Meera S.T. Vargo collection.