Currant-Orange Scones
I love a good scone: rich, dense and toothsome with a crisp edge and softer middle. This is a good basic scone recipe. If you don't have currants, use raisins, apricots, dried cranberries, figs or dates. If you like your scones sweet, add a bit more sugar or a glaze. Serve with good butter and jam. These will not last long!
3 cups flour (I used a equal mixture of white, spelt and almond flour)
2 Tblsp sugar
1 Tblsp baking powder
Zest of 1 orange (optional)
1 stick of butter, cut into 1/2" cubes
1 large egg, beaten
1 cup heavy cream
1 cup currants
Preheat oven to 350 degrees. Line a baking sheet with a Silpat mat or parchment paper.
Mix together the flour, sugar, baking powder, and zest in a large bowl. Add the butter cubes and, using your hands, pinch the butter and flour together until the texture looks like coarse bread crumbs. This will take a few minutes.
Make a well in the center of the mixture and pour in the beaten egg and cream. Stir together with a fork until a shaggy dough forms, add the currants and mix together gently.
Turn out the dough onto a cutting board and form a large flat rectangle, about 1 inch thick. Cut into half lengthwise, then cut each half into 4 long triangles, or whatever shape you like your scones. Place them on the baking sheet, spaced about 2 inches apart--they will grow.
Bake for 20-22 minutes or until light brown. Let them cool on the baking sheet. Serve warm or at room temperature.