ORANGE AND CURRANT SCONES


3 c. All-purpose flour

3/4 c. sugar (divided)

1 ½ t. baking powder

½ t. baking soda

¼ t. salt

12 T. unsalted butter, cold and cubed

2/3 c. currants

1 c. half and half (divided)

Zest of 2 oranges

4T. fresh orange juice


1. Heat oven to 425 degrees.  Lightly grease pan with cooking spray or butter.

In food processor, combine flour, ½ c. sugar, baking powder, baking soda, and salt. Add in cubed butter and pulse 4-6 times until small pea size chunks remain. Add in currants and zest and pulse one or two more times.  Add in 2/3 c. half and half and juice and mix just until flour mixture is moist (do not over mix).


2. Transfer dough onto a floured surface and knead 5 or 6 times until smooth. 

Pat dough to about ½ inch thick and cut into 8 pie shaped sections.  (You may also divide dough into 2 rounds and cut each into 8 sections giving you mini scones).  Arrange on pan 1 inch apart.


  1. 3.Using a pastry brush, brush on remaining half and half and sprinkle each with the remaining ¼ c. sugar.

Bake for about 8-10 minutes, just until bottoms are lightly browned.  Scones are great warm or at room temperature. 

 

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