Cream Scones

By Janet-2

Ingredients

• 1/4 cup orange liqueur, like Grand Marnier or Cointreau
• 1 cup dried currants
• 2 tsps. orange zest
• 2 cups flour, sifted
• 1 1/2 cups all-purpose flour, sifted, plus more for rolling
• 6 tbsp. sugar
• 5 tsp. baking powder
• 1 tsp. coarse salt
• 1 stick butter (1/2 cup), chilled and cut into small pieces
• 1 cup heavy cream
• 1 large egg, plus 1 egg yolk (reserve egg white for egg wash)
• sanding sugar

Preparation

Step 1

Preheat oven to 350 degrees.

Line baking sheet with parchment paper.

In a bowl, place dried currants and pour orange liqueur over it. Leave for an hour (or overnight) to allow the fruit to plump up.

In a large bowl, sift the cake flour, all-purpose flour, sugar, baking powder and salt together. Place half the flour in a food processor. Add the cut up butter into the processor. Pulse until small lumps of flour are created. Put the butter-flour mix back to the bowl of flour. Mix together.

In a small bowl, whisk egg, yolk, and cream. Create a small well in the flour mixture and gradually add the egg mixture into the well. Combine the flour into the egg mixture and add the currants. Gently combine everything but do not overwork the dough.

Flour your board. Transfer the dough to the board.Pat the dough into a narrow rectangle. Fold over the rectangle into thirds. Turn. Roll into a narrow rectangle again that is 1" thick. Fold over again and roll out one more time to a 1 1/4" thick rectangle.

Using 2" round biscuit cutters, cut out biscuits from the dough. Take the leftover dough and roll out another rectangle and cut out additional biscuits.

Transfer to a baking sheet, 1 1/2" apart. Brush tops with egg white and sprinkle with sanding sugar.

Bake for 20-25 minutes until golden brown. Let cool for 15 minutes before serving.