Orange Currant Scones

November 2, 2009


These are a great, tasty scone. The recipe makes quite a few—I often cut it in half and reduce the butter to 6T. Some recipes such as this one call for making the scones in a mixer or food processor. I find this unnecessary as they are so easy to make by hand and then there are fewer dishes to wash up.

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)

In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. Add butter and zest and beat until mixture resembles coarse meal. Beat in currants. In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.

Preheat oven to 350°F. and line 2 baking sheets with parchment paper. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes.

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

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