Currant Raisin Scones
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WHAT YOU NEED:
1 3/4 cups flour 2 1/2 tsp baking powder 3 Tbsp sugar 1/4 tsp salt 6 Tbsp cold butter, cut into 1/2-inch cubes 2 tsp finely grated orange zest 1/3 cup dried currants and raisins, mixed to personal preference 1 large egg 4 to 5 Tbsp heavy cream |
METHOD:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, mix flour, baking powder, sugar, and salt. Add the butter pieces and, using your fingers, work it into the flour until it resembles a coarse meal. Add orange zest, currant raisin mix.
In a small bowl, mix the egg and 4 Tbsp of cream. Add egg mixture to the flour mixture and work it in with your hands until the dough just comes together. Do not over work dough. For dry dough add an extra Tbsp Cream.
Place the dough onto a lightly floured baking surface. Press the dough into 1-inch thick round. Then cut into 8 equal sized pizza style wedges. Place the scones on the baking sheet.
Bake until golden brown, about 12 to 15 minutes. Serve warm.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, mix flour, baking powder, sugar, and salt. Add the butter pieces and, using your fingers, work it into the flour until it resembles a coarse meal. Add orange zest, currant raisin mix.
In a small bowl, mix the egg and 4 Tbsp of cream. Add egg mixture to the flour mixture and work it in with your hands until the dough just comes together. Do not over work dough. For dry dough add an extra Tbsp Cream.
Place the dough onto a lightly floured baking surface. Press the dough into 1-inch thick round. Then cut into 8 equal sized pizza style wedges. Place the scones on the baking sheet.
Bake until golden brown, about 12 to 15 minutes. Serve warm.