ORANGE-CURRANT SCONES
The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds - and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.
Provided by Julia Moskin
Categories breakfast, quick, side dish
Time 30m
Yield 8 to 12 scones
Number Of Ingredients 10
Steps:
- 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.
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robin martin
[email protected]Loved it.
Danesa Whalen
[email protected]I'm not a huge baker, but I decided to give these orange currant scones a try because they looked so delicious. I'm so glad I did! The scones were incredibly easy to make and they turned out perfectly. They were light and fluffy, with a wonderful ora
Alice Hood
[email protected]Easy to follow recipe.
Behruz Xamidullayev
[email protected]These orange currant scones were a hit at my last brunch party. They were so easy to make and they turned out perfectly. The scones were light and fluffy, with a delicious orange flavor. The currants added a nice tartness that balanced out the sweetn
Lailati Mutoka
[email protected]Great recipe!
Prasun Rokka
[email protected]I'm always looking for new scone recipes to try, and this one caught my eye because of the orange and currant combination. I'm so glad I decided to give it a try! The scones were absolutely delicious. The orange zest and currants gave them a wonderfu
Stephen Gathua
[email protected]Will definitely make again!
Thomas Coleman
[email protected]These orange currant scones were a fun and easy baking project to do with my kids. They loved helping me measure the ingredients and mix the dough. The scones turned out beautifully, and they were a delicious treat for breakfast the next morning. I w
MAGEZI JOEL
[email protected]Perfect for a weekend brunch.
Kendra peguero
[email protected]I was a bit skeptical about trying these scones because I'm not a huge fan of orange. However, I was pleasantly surprised by how much I enjoyed them. The orange flavor was subtle and not overpowering, and the currants added a nice tartness. The scone
Haroon Rashid
[email protected]Delicious and easy to make!
Derek Cordova
[email protected]These orange currant scones were a delight! The scones were light and fluffy, with a perfect crumb. The orange zest and currants added a wonderful burst of flavor. I especially enjoyed the glaze, which gave the scones a lovely sheen and a touch of sw