Sourdough Currant Scones

14 ingredients
6 steps

Ingredients

  • 2-1/2 cups All-purpose Flour
  • 1/2 teaspoons Salt
  • 1 teaspoon Cream Of Tartar
  • 1 teaspoon Baking Soda
  • 1/2 cups Sugar
  • 1 cup Dried Currants
  • 1 teaspoon Ground Cinnamon
  • 1/3 cups Cold Unsalted Butter, Cut Into Slices
  • 1-1/4 cup Sourdough Starter
  • _____
  • FOR THE GLAZE:
  • 2 teaspoons Butter
  • 1/4 cups Orange Juice
  • 1/2 cups Powdered Sugar

Directions

  1. 1
    Preheat an oven to 400°F. Sprinkle two baking sheets lightly with flour.
  2. 2
    Whisk together the flour, salt, cream of tartar, baking soda, sugar, currants and cinnamon in a mixing bowl. Cut in the slices of butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
  3. 3
    Turn the dough out onto a lightly floured work surface. Using a floured rolling pin, roll dough into a 1/2-inch thick round. Use a biscuit cutter to cut into circles and place the scones on the prepared baking sheet about 1 inch apart. Re-roll dough if needed.
  4. 4
    Bake until the scones just start to turn golden, about 15 minutes. Remove scones from baking sheets and cool on sheets of parchment paper.
  5. 5
    While scones are baking, prepare the glaze. In a small saucepan over medium heat, combine butter, orange juice and powdered sugar. Bring to a low boil, stirring continually for about 10 minutes until mixture has thickened. Remove from heat and allow to cool slightly.
  6. 6
    When scones are cool, lightly brush each with glaze and allow to set to harden. Store in an airtight container or serve immediately!

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