Real Orange And Currant Scones

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Cake flour
1/4 cup	49g / 1.7oz	Sugar
3/4 teaspoon	3.8ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
1/8 teaspoon	0.6ml	Salt
6 tablespoons	90ml	Butter - cut up
1/3 cup	20g / 0.7oz	Currants
1 tablespoon	15ml	Minced orange zest
1/3 cup	78ml	Whipping cream
2 tablespoons	30ml	Orange juice
		All-purpose flour - for kneading
1		Egg
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Mix flour, sugar, baking powder, baking soda and salt. Use pastry blender to cut butter into flour until mixture is crumbly. Stir in currants and zest. Add cream and juice. Stir with fork until flour is moistened; do not overmix.

Knead dough 5 to 6 times until smooth on lightly floured surface. Pat dough until uniformly 1/2-inch thick. Cut out scones with floured 1 3/4-inch cutter. Use dough scraps by gently pressing together.

Scones can be wrapped and refrigerated or frozen; place scones in layers, separated by wax paper, in airtight container. When ready to bake, use scones directly from refrigerator or freezer.

Place on baking sheet (not black steel), spacing 1 inch apart. Whisk together egg and salt. Lightly brush onto scones (some glaze will be unused). Bake at 425 degrees until bottoms are browned and interior is not wet and doughy (separate 1 scone to check), about 8 to 10 minutes.

This recipe yields 16 to 18 scones.

Each of 18 scones: 99 calories; 111 mg sodium; 28 mg cholesterol; 6 grams fat; 11 grams carbohydrates; 1 gram protein; 0.09 gram fiber.

Source:
The Los Angeles Times, 07-21-1999

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