Currant Scones w/ Warm Orange Spread
Source of Recipe
Pillsbury, Real Home Baking
List of Ingredients
1 1/2 cups All-purpose flour
1/4 cup Granulated sugar
3 teaspoons Baking powder
1/2 teaspoon Cardamom
1/4 teaspoon Salt
1/4 cup Butter or margarine
1/3 cup Dried currants
2 teaspoons Orange peel -- grated
1/2 cup Buttermilk
1 Egg
1 teaspoon Granulated sugar
Orange spread:
1/2 cup Orange juice
2 tablespoons Brown sugar -- packed
2 teaspoons Cornstarch
1/2 teaspoon Orange peel -- to 1 teaspoonRecipe
Preheat oven to 400 degrees. Lightly spoon the flour into a measuring cup; level off. In a medium bowl, combine the flour, sugar, baking powder, cardamom and salt; mix well. Using a pastry blender or fork, cut in the margarine until the mixture is crumbly. Stir in the currants and orange peel. In a small bowl, combine the buttermilk and egg; add all at once, stirring just until the dry ingredients are moistened.
On a well floured surface, gently knead the dough 5 or 6 times. Place on an ungreased cookie sheet; press into an 8-inch circle, about 1 inch thick. Cut into 8 wedges; do not separate. Sprinkle with 1 teaspoon sugar. Bake for 15 to 25 minutes, or until light golden brown.
Meanwhile, in a small saucepan, combine the orange juice, brown sugar and cornstarch. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, or until thickened. Stir in the orange peel. Cut the warm scones into wedges; serve with warm spread. Serves 8
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