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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

710 ml all-purpose flour
79 ml sugar
13 ml baking powder
3.8 ml salt
2.5 ml baking soda
118 ml butter, unsalted
chilled, cut into pieces (1 stick)
118 ml vegetable shortening
chilled, solid, cut into pieces
*
237 ml buttermilk
plus 2 tablespoons, chilled
177 ml currants
dried, or raisins, or dried cranberries
15 ml 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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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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