Menu Enter a recipe name, ingredient, keyword...

Mini Orange-Currant Scones

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter - (1 stick) cut small pieces
  • 1/2 cup currants
  • 1 egg
  • 1/2 cup heavy cream
  • Zest of 1 orange
  • Granulated or turbinado sugar for sprinkling

Details

Servings 16

Preparation

Step 1

Preheat an oven to 350 degrees. Lightly grease a mini scone pan.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the currants and stir to mix. In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 9-inch square about 3/4 inch thick. Cut into 4 equal-size squares, then cut each square diagonally into 4 triangles. Press each triangle into a well of the prepared pan. Sprinkle each scone lightly with sugar. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving.

This recipe yields 16 mini scones.

You'll also love

Review this recipe

Pasta With Shrimp and Jalapeño-Orange Sauce Grilled Tuna With Orange Marinade