ChefTalk.com: Orange and Currant Scones

Orange and Currant Scones
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Joseph  George on 11/19/2005
 
2 cups all purpose flour
1/4 cup sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, chilled and cut into pieces
1/2 cup dried currants
1 teaspoon orange zest, grated
2 large eggs
3/4 cup heavy cream
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Preheat oven to 400 Fahrenheit.
*Combine the flour, sugar, baking powder and salt in a food processor or mixing
bowl and mix thoroughly. Cut in the butter until the mixture resembles coarse
meal. Transfer to a mixing bowl.  	*Add the currants and orange zest mix
thoroughly.  	*Separate 1 egg. Combine the egg yolk with the whole egg in a
small bowl. Add the cream and whisk until mixed thoroughly. Pour the egg mixture
into the flour mixture and stir with a wooden spoon until the dough pulls away
from sides of bowl.  	*Transfer the dough to a lightly floured work surface and
knead it for a few minutes, or until it forms a somewhat smooth ball.  	*Roll
the dough to 1 inch thick. Cut out the scones using a 3-inch cookie cutter.
Place the unbaked scones 1-inch apart on a heavy baking sheet. Lightly beat the
remaining egg white and brush the tops of the scones. Sprinkle with sugar and
bake 18-20 minutes or until light brown. Remove the scones from the oven and
allow them to cool slightly before serving.
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