Ingredients: |
Ingredients: 3 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder Freshly grated zest of 1 orange or tangerine ¼ pound (1 stick) cold unsalted butter, cubed 1 large egg, lightly beaten 1 cup heavy cream 1 cup currants, or use raisins, dried cranberries or small chunks of other dried fruit Egg wash (2 large eggs beaten with 1 tablespoon water) 2 tablespoons brown sugar, for sprinkling (optional)
|
Directions: |
Directions:Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours. |