Orange-Currant Scones
From the Meera S.T. Vargo collection
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Yield | 6 scones |
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
| 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 |
Steps
- 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.
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.