Orange and Currants Scones

Wednesday, 26 March 2008

cups (10 ounces) unbleached white flour ¼ cup (2 ounces) sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon table salt 6 tablespoons (3 ounces) butter 1 large egg (2 ounces) 1 tablespoon freshly grated orange zest 3/4 cup(6 ounces) fresh squeezed orange juice ½ cup (2 ounces) dried currants For the Topping: 1 cup powdered sugar 1 tablespoon fresh squeezed orange juice 1 teaspoon freshly grated orange zest 1 Preheat oven to 400 and line a baking sheet with baker’s parchment. In a food processor or a mixing bowl, whisk or motor together the flour, baking powder, baking soda and salt.  Cut in the butter until the mixture is uniformly crumbly.  In a separate bowl whisk the egg with the orange zest and orange juice until smooth. Stir the flour and butter mixture along with the currants into the egg and orange mixture. Knead gently – no more than two or three turns -- just until the dough is smooth. Shape the dough into a ball and cut it into six pie shaped wedges. Put the scones on the parchment-lined baking sheet. Bake the scones until are puffed in the center and the almonds are well-browned, about 12 minutes. Stir together the powdered sugar, orange juice and orange zest for the glaze and drizzle the glaze over the warm scones. Cool the scones on a rack.

 

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