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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1 cup heavy cream, plus more for brushing on the scones
1 1/4 tablespoons (1 ounce) honey
1 egg
3 cups plus 2 tablespoons (13.9 ounces) bread flour
1/4 cup (2 ounces) sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 3 tablespoons (3 1/2 ounces) cold butter
1 1/2 teaspoons finely grated orange zest, from about 1 orange
1 cup (4 1/2 ounces) currants or raisins
Coarse or sanding sugar, for sprinkling over the scones
Heat the oven to 375 degrees. Line a baking sheet with parchment.
Whisk together 1 cup cream, honey and egg.
In a separate bowl, whisk together the flour, sugar, baking powder
and salt. Cut the butter into the flour using a pastry cutter or
fork until the butter is reduced to pea-sized pieces. Stir in the
currants and orange zest, then stir in the liquid ingredients,
mixing just until combined.
Form the dough into an 8-inch round, approximately 1-inch thick.
Cut the round into 8 wedges.
Arrange the scones on the baking sheet, spacing each at least 1 1/2
inches apart. Brush the scones with cream, and sprinkle over the
coarse sugar.
Chill the dough in the freezer for 10 minutes, then place in the
oven. Bake the scones until puffed, lightly colored and set, about
30 minutes. Rotate the scones halfway through baking for even
coloring.
Scones
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1 cup heavy cream, plus more for brushing on the scones
1 1/4 tablespoons (1 ounce) honey
1 egg
3 cups plus 2 tablespoons (13.9 ounces) bread flour
1/4 cup (2 ounces) sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 3 tablespoons (3 1/2 ounces) cold butter
1 1/2 teaspoons finely grated orange zest, from about 1 orange
1 cup (4 1/2 ounces) currants or raisins
Coarse or sanding sugar, for sprinkling over the scones
Heat the oven to 375 degrees. Line a baking sheet with parchment.
Whisk together 1 cup cream, honey and egg.
In a separate bowl, whisk together the flour, sugar, baking powder
and salt. Cut the butter into the flour using a pastry cutter or
fork until the butter is reduced to pea-sized pieces. Stir in the
currants and orange zest, then stir in the liquid ingredients,
mixing just until combined.
Form the dough into an 8-inch round, approximately 1-inch thick.
Cut the round into 8 wedges.
Arrange the scones on the baking sheet, spacing each at least 1 1/2
inches apart. Brush the scones with cream, and sprinkle over the
coarse sugar.
Chill the dough in the freezer for 10 minutes, then place in the
oven. Bake the scones until puffed, lightly colored and set, about
30 minutes. Rotate the scones halfway through baking for even
coloring.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.