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Orange-Currant Scones

 
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10

Orange-Currant Scones recipe

Yield

18

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free
 

Ingredients

3 cups all-purpose flour
cup sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup butter, unsalted
chilled, cut into pieces (1 stick)
½ cup vegetable shortening
chilled, solid, cut into pieces
*
1 cup buttermilk
plus 2 tablespoons, chilled
¾ cup currants
dried, or raisins, or dried cranberries
1 tablespoon orange zest
grated
1 x sugar
additional
*

Directions

These scones are terrific with butter and honey or marmalade.

Preheat oven to 425℉ (220℃).

Line large baking sheet with foil.

Stir flour, ⅓ cup sugar, baking powder, salt and baking soda in large bowl to blend.

Add butter and shortening; using fingertips, rub in until coarse meal forms.

Add 1 cup buttermilk, currants and orange peel.

Stir gently until dough comes together in large moist clumps.

Gather dough into ball.

Transfer dough to lightly floured work surface.

Gently knead 3 or 4 turns to combine will.

Divide into 2 pieces; flatten into ¾ inch-thick rounds.

Using floured knife, cut each round into 8 wedges.

Transfer wedges to prepared baking sheet.

Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar.

Bake scones until light golden brown, about 15 minutes.

Serve warm or at room temperature.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 32434% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 291mg 12%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 34%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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