Recipe by cookiedog
Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from Fields of Greens. Variation included for Apricot-Walnut Scones
Top Review by Katzen
These delicious scones were recommended in the Best of 2010 Tag, and wow are they good! I did make a few changes, for personal preferance, and due to what I had on hand: I used light butter, subbed 1 cup of frozen cranberries instead of the currants, subbed in 1 cup of spelt flour, used brown sugar, and added a 1/2 cup of pecans in the scones as well. On top, I sprinkled Starrynews' Spiced Sugar - a standard on scones and quick breads around here! And, I made a glaze with some left over fresh squeezed orange juice (a couple of tablespoons at most) and enough icing sugar to make a glaze-like consistency. While this sure looked nice, in future I'd make them without it, as per the recipe, as it upset the sweet-tart balance from the orange and cranberry. These were absolutely fantastic!!! Thanks so much Cookiedog!
- 1 orange, zest of
- 3 -4 tablespoons fresh orange juice
- 1⁄2 cup dried currant
- 3 cups unbleached white flour
- 5 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup cold unsalted butter
- 1 egg yolk
- 2⁄3 cup buttermilk
- 1 tablespoon milk
- 1⁄4 cup small pecan pieces, coarsely chopped
Directions See How It's Made
- Preheat the oven to 400°F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
- Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
- Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
- VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.