Light, flaky, buttery, these orange scented scones are freckled with dried currants and crowned with sparkling sugar for an irresistible crunch. Serve them warm with clotted cream and jam or just a smear of extra butter. This recipe was adapted from the King Arthur Flour Baker's Companion Cookbook.
Course Breakfast, Snack
Keyword biscuits, currants, orange, scones
Dietary Restrictions Vegetarian
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
3cups unbleached, all purpose flour
1tablespoonorange zest(from about 2 oranges)
8tablespoonsunsalted butter at room temperature
Place the oven rack in the center of the oven. Preheat the oven to 450°. Line a half sheet pan with parchment paper and set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, sugar and salt. Whisk to combine. Add the currants and orange zest and whisk well until evenly distributed.
Use a pastry blender (or two knives) to cut the butter into the flour -- breaking it up evenly into the flour. Use a spoon to create a well in the center of the flour mixture.
Whisk the buttermilk and egg together in a small bowl and pour the mixture into the center of the well. Use a wooden spoon to stir the dough until it just starts to come together. Knead the dough about 4 times together into a ball -- but don't overwork the dough -- you want to have bits of whole butter scattered throughout to give your scones lift.
Lightly flour a work surface. With a sharp knife or dough cutter, split the dough in half. Place one half of the dough onto the work surface and lightly pat it into a circle about 3/4" thick.
Use a round 2 1/2 inch biscuit cutter and cut the scones using a straight down motion. Do not twist the biscuit cutter or your scones won't rise as high. Transfer the scones to the baking sheet. Gather up the scraps of the dough and pat it into a round about 3/4" high and cut out the remainder of the biscuits.
Repeat with the other half of the dough.
Once the scones are on the baking sheet, dip a pastry brush into the cream and lightly brush the tops of each scone with cream. Sprinkle the scones with sparkling sugar to really coat the top of the scones well.
Bake for 8 minutes, then turn the pan 180° and bake for another 7-8 minutes or until the scones are lightly browned.
Remove from the oven and serve with butter, jams and/or clotted cream.