Bensonhurst Kitchen: Orange Currant Scones

Aaah… the humble yet delicious scone.

While many cultures throughout the world make a similar cookie-like breakfast bread, scones – in their American incarnation at least, originated in Scotland and Southwest England. They’re also considered a traditional dish in the Republic of Ireland – whose representatives chose the scone as their own contribution to the Café Europe cultural initiative.

According to Wikipedia, what we call a scone [pronounced like “cone” or “Joan”] is actually pronounced like “con” or “John” by around two-thirds of the British population, as well as most people in Canada, Australia and New Zealand.

You know what goes with scones? Currants and orange zest. While Colleen’s recipe for a wonderfully moist mixture certainly doesn’t need any help, the small dried seedless grapes and the slight tangy acidity of the orange make this a perfect bread that you really don’t need to butter.

If you’re not sure which pronunciation of scone to use, the poem below reminds us that both are correct in their own way:

“I asked the maid in dulcet tone

To order me a buttered scone

The silly girl has been and gone

And ordered me a buttered scone.”

And while I don’t think I’ve ever actually had a proper Devonshire cream tea under the low afternoon sun, these scones freaking rock in the morning – whether fresh out of the oven or heated up later – with a hot cup of cappuccino.

Enjoy!

Colleen’s Orange Currant Scones

2 cups flour, plus more for dusting
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick cold butter, diced
2/3 cup currants
2 eggs
1/2 cup heavy cream
Zest of 1 orange
Granulated sugar for sprinkling

Directions:

Preheat oven to 350 degrees.

In the bowl of an electric mixer combine flour, sugar, baking powder and
salt.

Add diced butter and mix until the butter is the size of peas.

Stir in currants.

In a small bowl whisk together 1 egg, heavy cream and orange zest. Stir
into flour mixture until it forms large clumps of moist dough.

Turn out onto a floured surface and knead lightly until dough comes
together.

Roll out the dough, flouring as needed, into a 7 inch square that is
approximately 3/4 inch thick.

Cut dough into 4 equal size squares, then cut the squares diagonally to
form 2 triangles. You should end up with 8 triangle shaped scones.

Place scones on a parchment paper lined baking sheet, spacing them evenly
apart.

In a small bowl beat 1 egg. Brush the tops of the scones with the beaten
egg and sprinkle them with sugar.

Bake for 20-25 minutes or until scones are golden brown.

Cool the scones at least 10 minutes before serving.

TIPS:

Make the scones your own by adding your favorite dried fruit in place
of the currants and/or using a different citrus fruit for the zest!

Forgot the heavy cream when you went to the supermarket? For an easy
substitute whisk together 3/4 cup of milk and 1/3 cup melted butter. This
mixture will yield one cup of heavy cream substitute. **The substitute
will not work to make whipped cream.

Recipe, tips and photos by Colleen.

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