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.
| ||1½ || cups flour |
| ||¼ || cup sugar |
| ||2 || tsp. baking powder |
| ||¼ || tsp. salt |
| ||8 || Tbsp. butter (1 stick) |
| ||¼ || cup currants |
| ||1 || Tbsp. orange zest |
| ||~ || Juice from half an orange |
| ||1 || egg |
| ||¼ || cup milk |
- Preheat oven to 350 degrees.
- Whisk to combine flour, sugar, baking powder, and salt. Cut in butter until the butter bits are pea-sized.
- Add currants and orange zest. Add orange juice, egg, and milk, and stir to combine.
- Flour work surface. Pat dough into a 7-inch circle, and cut into 6 wedges.
- 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.
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.