Cream scones with dried currants & orange zest

Baby Shower Cake

I’ve been working on preparations for a baby shower cake for the last few weeks, and it all came together this weekend. Despite New York closing down 6th, 7th, & 8th Ave’s, (seriously, why did the Revlon Run/Walk have to be scheduled this weekend?!?! ) I managed to get out of my car with a giant cake box and walk through blocks of pink tee-shirt wearing New Yorkers to make my delivery.  I’m hoping this imagery gives you a giggle, because at the time it was quite traumatic.  I already have enough cake nightmares as it is, thank you very much, and I don’t need to add ‘being knocked over by a runner’ to my list of delivery fears.

Luckily, I made it to the venue to set up the cake and everyone loved it.  I thought it was great that the party colors were ivory, warm yellow, and mint green as it was a change from the typical baby pink/blue.  The sugar flowers held up well to the cake and the bunnies were an adorable addition to match the invitations.

After baking four different red velvet cakes and taste testing a slew of cream cheese frostings, you would think I would want a break from baking.  You would be wrong. Instead, I bake on…

IMG_7915

I decided to whip up a batch of scones, mostly because they are foolproof and only require a handful of ingredients.  Best of all, they are easy to adapt so you can really put anything in them.  With ten minutes of prep and fifteen minutes in the oven, how can you not bake these every morning?

I adapted this recipe from a Sara Moulton Ginger Cream Scone posted here.  I switched out the ginger for dried currants & orange zest and added some cold butter to make them extra-flakey and delicious.  Feel free to swap out currants for raisins, dried cherries, apricots, or any other fruit & nut combination.  Or perhaps even some chocolate chunks…yum.

IMG_7928

Cream scones with orange zest & currants (Adapted from Sara Moulton)

2 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 Tbls. cold, unsalted butter
1/2 cup dried currants
Zest of 1 large orange
1 cup heavy cream
1 teaspoon vanilla extract
Milk or egg wash for glazing
*sanding sugar optional

Preheat the oven to 400°F, and place the oven rack in the top third of the oven. Line a baking sheet with parchment paper or a Silpat. Combine the flour, sugar, baking powder, and salt in a large bowl.  Pre-cut the butter into small pieces and place into the dry ingredients to coat with flour. Then use your fingers (or a fork or pastry blender) to break up the butter.  You want to do this quickly so that the butter doesn’t melt.

Once you have pea-sized amounts of butter, you can toss in the dried currants and orange zest. Mix the heavy cream and vanilla together and then pour into the flour mixture. Stir with a large spoon just until the dough is evenly moistened. Lightly flour a work surface and place the dough on it. Knead 1 or 2 times, being careful not to overwork the dough, then pat into a 3/4 inch thick disk.  You can either cut into 12 triangles or use a cookie cutter to make circles.  I personally think the circles are cuter, though they do require mashing up the leftover dough to make additional rounds.

Place the scones on the baking sheet and brush the tops lightly with some milk or egg wash and sprinkle with sanding sugar (I used vanilla sugar as I didn’t have sanding sugar in the house). Bake 15 minutes, or until the scones are lightly golden. Cool until slightly warm or at room temperature before serving. Serve with butter or jam.

IMG_7945

About these ads

3 responses to “Cream scones with dried currants & orange zest

  1. Pingback: Cheddar Biscuits with Honey Butter | Lucy Jane Cakes·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s