Orange-Currant Scones
Source of Recipe
The Samuel Sewall Inn
List of Ingredients
4 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, cut into bits
4 tablespoons freshly grated orange zest (from about 3 navel oranges)
1 1/2 cups dried currants
1 cup plus 2 tablespoons well-shaken buttermilk
2 large eggs
1/4 cup granulated raw sugarRecipe
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Stir together the flour, granulated sugar, baking powder, baking soda, and salt. Add the zest. Cut in the butter with your fingers until the mixture resembles a coarse meal. Stir in the currants. In another bowl, whisk together the buttermilk and eggs and add to the flour mixture, beating just until a dough forms.
3. On each baking sheet, arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar. For smaller scones, make 1/3-cup mounds.
4. Bake the scones until light brown, about 20 minutes, switching pan positions halfway through. If you don't need 12 scones, the rest of them can be frozen and then baked the morning you'd like to serve them.
Try substituting the currants with nuts or other dried fruit like cranberries.
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