"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Real Orange and Current Scones Recipe

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This recipe for Real Orange and Current Scones, by , is from Coos County Master Gardeners' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane O'Bryan
Added: Monday, September 11, 2006


1 1/2 c. cake flour
1/4c. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
6 tbsp. butter diced
1/3 c. currents
1 tbsp. minced orange zest
1/3 c. whipping cream
2 tbsp. orange juice
flour for kneading

Mix flour, sugar, baking powder, baking soda and salt. Using a pastry cutter blend in butter until mix is crumbly. Stir in currents and zest. Add cream and juice. Stir with fork until flour is moist. Do NOT over mix. Knead on floured surface 5 or 6 times. Pat out and cut (can be refrigerated or frozen at this point and baked as needed). Whisk egg and salt and brush lightly on top. Then Bake.Bake at 425 for 8 to 10 minutes.




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