WEEKDAYS 1e|12c|p

Orange and Currant Scones

Carla Hall
|
Servings: 8
|
moderate
|
30 to 45 min

A delicious way to start any morning!


  • Ingredients
  • step-by-step directions
Ingredients
Orange and Currant Scones
  • 3 1/2 cups flour (plus additional for dusting)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1/2 teaspoon ground cloves
  • 1 1/2 sticks butter (chilled, grated)
  • 2/3 cup currants
  • 2 eggs (plus 1 egg yolk, divided)
  • 1 1/4 cups heavy cream
  • 1 orange (zested)
  • 2 tablespoons milk
  • 1/2 cup creme fraiche (to serve)
Directions
  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  • Sift flour, baking powder, salt, sugar and clove together. Set aside.
  • Add the butter, toss in the flour and work, using your hands, into the flour mixture. Add the currants.
  • In a large bowl add the eggs, heavy cream and orange zest. Gently mix the cream mixture into the flour mixture using a fork until just combined. Do not overmix.
  • Remove the dough to a lightly floured surface and form into a 1-inch thick round. Cut into wedges and transfer to the parchment-lined baking sheet, leaving 1 to 2 inches between each scone.
  • In a small bowl combine the egg yolk and milk. Brush over the scones and bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool. Serve with creme fraiche.
  • Tip: Be sure not to overmix the scones. Work the cream into the flour using a fork. Freeze baked scones wrapped in plastic wrap then thaw and warm through in the oven.

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