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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Orange and Current Scones Recipe

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This recipe for Orange and Current Scones is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 C flour
4 tsp baking powder
1 tsp salt
1/3 C sugar
1/2 tsp ground cloves
1 1/2 sticks butter, chilled and grated
2/3 C currents
2 eggs plus one egg yolk kept separate.
1 1/4 C heavy cream
1 orange zested
2 T milk
1/2 cup creme fraiche (to serve)
Directions:
Directions:
1) Preheat oven to 400º F, and line a baking sheet with parchment.
2) Sift flour, baking powder, salt, sugar and clove together. Set aside.
3) Add the butter, toss in the flour, and using your hands lightly distribute into the flour. Add the currents.
4) In a large bowl add the two whole eggs, heavy cream and orange zest. Gently mix the cream mixture into the flour mix, using a bench scraper until just combined. Do not overmix.
5) Remove the dough to a lightly floured surface and form into a 1 inch thick, round. (may have to push on the middle and tug the edges). Cut into wedges and transfer to the parchment lined baking sheet, leaving 1 to 2 inches between each scone.
6) 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. (or your favorite jam)
7) TIP: Be sure not to overmix the scones. Work the cream into the flour using a bench scraper. Freeze baked scones wrapped in plastic wrap, then thaw and warm through in the oven. Or you can freeze the unbaked scones and pull them out when needed. Bake at 400ºF and add 4 minutes to baking time.
Personal Notes:
Personal Notes:
This is a recipe from Carla Hall (The Chew). We made them for Elaine and Jerry and we all really liked them. Jeanne wants to try them with lemon and candied ginger with a glaze of lemon juice and powdered sugar.

 

 

 

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