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Orange-Currant Scones




Source of Recipe


Adapted from a recipe given to Chuck Williams by Judy Rodgers, Executive Chef and Co-Owner, Zuni Caf�, San Francisco


List of Ingredients




2 cups all-purpose flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
8 Tbs. (1 stick) chilled unsalted butter, cut into
small pieces
1/2 cup currants
1 egg
1/2 cup heavy cream
Zest of 1 orange



Recipe



Preheat an oven to 350�F. Lightly grease a scone pan.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the currants and stir to mix. In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3⁄4 inch thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving. Makes 8 scones.