Orange and Currant Scones

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    2 cups all purpose flour
    1/4 cup sugar, plus more for sprinkling
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/4 cup unsalted butter, chilled and cut into pieces
    1/2 cup dried currants
    1 teaspoon orange zest, grated
    2 large eggs
    3/4 cup heavy cream



    Preheat oven to 400 Fahrenheit.

    1. Combine the flour, sugar, baking powder and salt in a food processor or mixing bowl and mix thoroughly. Cut in the butter until the mixture resembles coarse meal. Transfer to a mixing bowl.
    2. Add the currants and orange zest mix thoroughly.
    3. Separate 1 egg. Combine the egg yolk with the whole egg in a small bowl. Add the cream and whisk until mixed thoroughly. Pour the egg mixture into the flour mixture and stir with a wooden spoon until the dough pulls away from sides of bowl.
    4. Transfer the dough to a lightly floured work surface and knead it for a few minutes, or until it forms a somewhat smooth ball.
    5. Roll the dough to 1 inch thick. Cut out the scones using a 3-inch cookie cutter. Place the unbaked scones 1-inch apart on a heavy baking sheet. Lightly beat the remaining egg white and brush the tops of the scones. Sprinkle with sugar and bake 18-20 minutes or until light brown. Remove the scones from the oven and allow them to cool slightly before serving.