Orange-Currant Scones *Jb

These Orange-Currant Scones offer a delightful balance of bright citrus aroma and chewy dried fruit. The dough comes together quickly with simple pantry staples, resulting in a tender crumb that holds up well to butter and honey. The addition of orange peel infuses every bite with a fresh, aromatic quality, while the currants provide bursts of sweetness. Perfect for a relaxed weekend breakfast, an afternoon tea party, or as a gift wrapped in cellophane. They are best served warm from the oven but remain delicious at room temperature, making them a versatile treat for any occasion.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 16

Calories: 734.3

Dietary: Vegetarian

Description

These Orange-Currant Scones offer a delightful balance of bright citrus aroma and chewy dried fruit. The dough comes together quickly with simple pantry staples, resulting in a tender crumb that holds up well to butter and honey. The addition of orange peel infuses every bite with a fresh, aromatic quality, while the currants provide bursts of sweetness. Perfect for a relaxed weekend breakfast, an afternoon tea party, or as a gift wrapped in cellophane. They are best served warm from the oven but remain delicious at room temperature, making them a versatile treat for any occasion.

Ingredients

3 cup All purpose flour
1/3 cup Sugar
2 1/2 teaspoon Baking powder
3/4 teaspoon Salt
1/2 teaspoon Baking soda
1/2 cup (1 stick) chilled unsalted butter
1/2 cup chilled solid vegetable shortening
1 cup chilled buttermilk
2 tablespoon buttermilk (for brushing)
3/4 cup Dried currants
1 tablespoon Grated orange peel
to taste Additional sugar for sprinkling

Directions

1
Preheat oven to 425F (218C).
2
Line a large baking sheet with foil.
3
In a large bowl, stir together flour, 1/3 cup sugar, baking powder, salt, and baking soda until blended.
4
Add the chilled butter and shortening; using your fingertips, rub the fat into the flour mixture until it resembles coarse meal.
5
Add the 1 cup buttermilk, currants, and orange peel to the dry ingredients.
6
Stir gently until the dough comes together in large, moist clumps.
7
Gather the dough into a ball.
8
Transfer the dough to a lightly floured work surface.
9
Gently knead the dough 3 or 4 turns just to combine it well; do not overwork.
10
Divide the dough into 2 pieces; flatten each piece into a 3/4-inch-thick round.
11
Using a floured knife, cut each round into 8 wedges.
12
Transfer the wedges to the prepared baking sheet.
13
Brush the tops with the remaining 2 tablespoons buttermilk and sprinkle with additional sugar.
14
Bake scones until light golden brown, about 15 minutes.
15
Serve warm or at room temperature.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 734.3kcal

% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 1210mg51%
Total Carbohydrate 157.6g53%
Dietary Fiber 4.9g20%
Sugars 20.5g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These scones are terrific served with butter and honey or marmalade.

For best results, keep the butter, shortening, and buttermilk very cold until ready to use. This ensures a flaky texture.

If the dough feels too dry to come together, add a splash more buttermilk. If too wet, sprinkle a little extra flour on the work surface.

Keywords: scones, orange, currants, breakfast, tea, baking, citrus, pastry, dessert, brunch, buttermilk, fruit, homemade, oven, zest, bread, snack, morning, easy, classic

Read it online: https://www.chefs-mate.com/recipe/orange-currant-scones-jb/