*Orange and Currant Scones*
Makes 12 Tender flaky scones studded with sticky dried currants and a hint of orange. You may substitute chopped dried cranberries in an equal amount for the currants if you wish. 420g plain flour (3 cups) 2 TBS sugar 1 TBS baking powder the finely grated zest of one large orange 125g butter (1/2 cup), cut into bits 1 large free range egg, lightly beaten 240ml double cream (1 cup, heavy cream) 150g dried currants (1 cup) (Or the equivalent in another dried fruit, chopped to smaller sizes ie-raisins, dried cranberries, etc.) 1 free range large egg, beaten together with 1/2 TBS water 2 TBS brown sugar to sprinkle Preheat the oven to 180*C/350*F/ gas mark 4. Line a baking tray with nonstick baking parchment. Set aside. Sift the flour into a bowl along with the sugar and baking powder. Stir in the orange zest. Drop in the butter an rub it in with your fingertips, using a snapping motion or using a pastry blender until you have a mixture resembling coarse bread crumbs. (No piece of butter should be larger than a pea.) Make a well in the centre and add the cream and beaten egg. Mix in with your hand until you have a shaggy type of dough.Tip onto a lightly flour surface and gently mix in the dried currants, kneading together just to incorporate the fruit. Pat out to a rectangle, roughly 3/4 inch thick and 9 by 12 inches in size. Make 3 cups down the length of the dough and 4 cuts crosswise, giving you 12 squares. Place well spaced apart on the baking sheet. Brush the tops with some of the beaten egg/water mixture and sprinkle each with some brown sugar. Bake in the preheated oven for about 25 minutes, turning the baking sheet around halfway through the baking time, to evenly brown and cook. Let stand on the baking sheet for several minutes before moving to a wire rack. Serve warm or at room temperature. Best if eaten within the first 24 hours. |
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