Whole Grain Orange Currant Scones

March 4, 2010

My scone fixins cabinet is sadly bare. I have run out of a number of my usual add-ins which necessitated some invention this morning. The use of wheat pastry flour as opposed to plain old wheat flour has made a tremedous difference in the quality of scones like this. Whereas regular wheat flour tends to make scones a bit chewy, dense and grainy, the pastry version makes a supple (yes I said supple in a scone post, I am slightly obsessed) dough and an end product that strikes the right balance between moisture and crumb. I am eating as I type and the scone is getting better.

1/2 C currants soaked in enough orange juice to cover (it’s best to use the juice of the orange you’ll zest below)

2 C whole grain pastry flour (I used Arrowhead Mills)

1/4 C raw, demerara sugar

1T baking powder

1/2 tsp salt

1/2 tsp baking soda

6T cold, unsalted butter

1/2 C oats

zest of 1 orange

1/2 C sour cream

1 egg

1/2 tsp vanilla

Preheat oven to 425. Mix flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture is coarse crumbs. Stir in oats, zest and currants (drained of excess juice, juice reserved). In a separate bowl mix sour cream, egg and vanilla. Mix into dry ingredients and knead until dough comes together. Pat into a 1.5 inch round, sprinkle with more raw sugar and drizzle with about 1T orange juice. Cut into 8 wedges and bake for about 12 minutes or until just beginning to brown.


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