Saturday, August 27, 2011

Orange-Currant Scones

I've made other scones from time to time, and I always regret not sticking with these. They're from the Zuni Cafe Cookbook, and they are everything you want a scone to be. Since I seem to keep purchasing terrible drywall-esque "scones" from the coffeeshop most proximate to my office every morning, I figured I'd lean into the fact that I enjoy eating butter for breakfast, and do it right.

Makes 12.

3 cups flour
Scant 1/2 cup sugar
4 tsp baking powder
1/8 tsp salt

2 sticks cold butter
1/2 cup dried currants (actually very easy to find - sunkist makes 'em)
1 TB orange zest
1 egg
1/2 cup milk (they say whole, I use 2%, the scones are still sconetastic)

Preheat oven to 350 and line 2 baking sheets w/parchment.

Mix dry ingredients well. Take butter out of fridge and cut it into the flour mixture (an ulu works well for this!) until it's the size of "small peas" (per cookbook). Mix in the currants and zest.

Then beat the egg and milk together in a large bowl, and fold the dry ingredients into those, mashing the dough together with your fingers till you get it to cohere. (It's OK if it's still streaky w/clumps of butter).

Divide dough in half, and plop each half in turn onto a lightly floured surface, and pat it into a 6-inch circle (it will be about an inch thick) - I find you don't need a rolling pin for this, hands are fine. Cut each circle into 6 wedges, put on baking sheets, and bake for 25-30 mins, until barely golden. Scones are pale critters, so be careful not to overbake.

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