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Whole Wheat Scones with Orange Butter




Source of Recipe


Internet


List of Ingredients




Orange Butter:
2 Tablespoons grated orange zest
3 Tablespoons powdered sugar
1/2 cup (1 stick) unsalted butter, softened

Whole Wheat Scones:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
3 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter chilled, cut into small pieces
1/3 cup dried currants or raisins
1/3 to 1/2 cup low-fat buttermilk
1/2 teaspoon ground cinnamon, mixed with 1 teaspoon sugar


Recipe



Orange Butter: combine the orange zest and powdered sugar and blend well. Chill until just before serving.

Scones: combine the flours, sugar, baking powder, baking soda and salt in a food processor. Cut in the cold butter with a steel blade until the mixture resembles coarse cornmeal. Stir in the currants and blend in the buttermilk, 1 tablespoon at a time, just until the mixture is moist enough to hold together. Preheat oven to 350 degrees.

Pat the dough into a ball, flatten on a lightly floured board and roll into a circle about 1/4 inch thick. Cut with a floured knife into any shape that is about 2-1/2 inches in diameter. Place on a lightly greased baking sheet and sprinkle with the cinnamon sugar. Bake until golden brown, about 15 to 20 minutes. Serve warm with the reserved orange butter.

Makes: about 12 scones