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Orange and Currant Scones CARLA HALL

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A delicious way to start any morning!

3 1/2 cups flour (plus additional for dusting)
4 teaspoons baking powder
1 teaspoon salt
1/3 cup sugar
1/2 teaspoon ground cloves
1 1/2 sticks butter (chilled, grated)
2/3 cup currants
2 eggs (plus 1 egg yolk, divided)
1 1/4 cups heavy cream
1 orange (zested)
2 tablespoons milk
1/2 cup creme fraiche (to serve)

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Sift flour, baking powder, salt, sugar and clove together. Set aside.
Add the butter, toss in the flour and work, using your hands, into the flour mixture. Add the currants.
In a large bowl add the eggs, heavy cream and orange zest. Gently mix the cream mixture into the flour mixture using a fork until just combined. Do not overmix.
Remove the dough to a lightly floured surface and form into a 1-inch thick round. Cut into wedges and transfer to the parchment-lined baking sheet, leaving 1 to 2 inches between each scone.
In a small bowl combine the egg yolk and milk. Brush over the scones and bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool. Serve with creme fraiche.
Tip: Be sure not to overmix the scones. Work the cream into the flour using a fork. Freeze baked scones wrapped in plastic wrap then thaw and warm through in the oven.

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