Orange-Currant Scones
makes 8 scones
We love the airy texture of these scones, which are soft and almost muffin-y. For all you dense scone purists, this is not the recipe for you. Sometimes we use buttermilk instead of milk, but the addition of sour cream with regular milk gives the scones that zip that buttermilk would otherwise provide.
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
4 teaspoons baking powder
5 tablespoons unsalted butter, diced
2 tablespoons orange zest (from 1-2 oranges)
1/2 cup dried currants
1/2 cup milk + plus 1 tablespoon for glaze
1/4 cup sour cream
1 egg
optional: raw turbinado sugar
prep: 20 minutes
total: 45 minutes
standing mixer
1. Preheat the oven to 400F.
2. In the bowl of a standing mixer, sift together the flour, sugar, salt and baking powder. Add the butter and mix just until the batter comes together in little lumps.
3. Add the orange zest and currants and beat briefly to spread them through the batter.
4. In a medium bowl, whisk together 1/2 cup of milk and sour cream. Add the liquid into the batter and beat just until the lumps form a cohesive dough.
5. On a large, nonstick (or greased) baking sheet, split the dough into 8 roughly equal-size mounds, with an inch or so of space between each. Place the baking sheet in the refrigerator for 10 minutes to chill the scones.
6. In a small bowl, whisk together the egg and the remaining tablespoon of milk. Brush the tops of the scones with the egg wash.
7. Bake the scones until the tops are golden brown, 10-15 minutes.
2. In the bowl of a standing mixer, sift together the flour, sugar, salt and baking powder. Add the butter and mix just until the batter comes together in little lumps.
3. Add the orange zest and currants and beat briefly to spread them through the batter.
4. In a medium bowl, whisk together 1/2 cup of milk and sour cream. Add the liquid into the batter and beat just until the lumps form a cohesive dough.
5. On a large, nonstick (or greased) baking sheet, split the dough into 8 roughly equal-size mounds, with an inch or so of space between each. Place the baking sheet in the refrigerator for 10 minutes to chill the scones.
6. In a small bowl, whisk together the egg and the remaining tablespoon of milk. Brush the tops of the scones with the egg wash.
7. Bake the scones until the tops are golden brown, 10-15 minutes.
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