Thursday, November 15, 2012
Orange and Currant Scones
The perfect scone is a rare thing in the United States. Nothing I've tried here can compare to the tea time reposes I tried in many a cafe and museum coffeehouse in London. Soft, slightly crumbly, tender with the slightest richness from the butter. Barely sweet. If nothing else, that is what I remember most vividly. They were never that sweet. But presented alongside a generous spoonful of coddled cream and lemon curd, or perhaps modestly served up with sweet butter and a tiny pot of jam, that hardly seemed to matter.
My scones don't come close, but to date this is the best recipe I've tried. My Scottish in-laws may not be that impressed. But someday, someday I will discover that ideal scone...
1001 Recipes edited by Martha Day
yields 8 scones
2 1/2 cups all-purpose flour
1 1/2 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
10 Tbsp butter, diced
zest of one orange
1/2 cup currants
1/2 cup buttermilk
milk to glaze
Preheat the oven to 425 and lightly flour a baking sheet or baking stone
In a large bowl, sift together the flour, baking powder, sugar, and salt. Add the butter. Using your fingers or a pastry cutter, rub and cut the butter into the flour until the mixture resembles coarse crumbs.
Gentle fold in the zest and currants. Gradually add in the buttermilk and stir until the flour is just moistened and a soft dough is formed.
Turn the dough out on to a flour surface and roll out into a 9-inch circle, about 1-inch thick.
Cut the circle into 8 equal wedges and transfer to the baking sheet or baking stone. Keep the circle intact with the cut edges touching. Brush the top of the dough with milk.
Bake for 12-15 minutes or until golden. Serve warm.