Orange Currant Scones

Name: Orange Currant Scones
Ingredients: 4 cups all-purpose white flour; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/4 teaspoon salt; 2 sticks (1 cup) unsalted butter, cut into bits; 3 tablespoons freshly grated orange zest (from about 2 navel oranges); 1 1/2 cups dried currants; 1 cup plus 2 tablespoons well-shaken buttermilk; 2 large eggs; 1/4 cup granulated raw sugar (turbinado or Demerara)

11 ingredients

9 steps

Ingredients

4 cups all-purpose white flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, cut into bits
3 tablespoons freshly grated orange zest (from about 2 navel oranges)
1 1/2 cups dried currants
1 cup plus 2 tablespoons well-shaken buttermilk
2 large eggs
1/4 cup granulated raw sugar (turbinado or Demerara)

Directions

1

In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt.
2

Add butter and zest and beat until mixture resembles coarse meal.
3

Beat in currants.
4

In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.
5

Preheat oven to 350F.
6

and line 2 baking sheets with parchment paper.
7

On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart.
8

Sprinkle mounds with raw sugar and chill 15 minutes.
9

Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.