Here’s another recipe from my Christmas Brunch for scones. I had actually never had a scone until several years ago. I was living in South Orange, NJ and there was a little gourmet deli in town. I was looking for a quick bite one day and the owner suggested her raisin scones. Well….they were the most buttery, moist, delicious morsel I had eaten in quite some time. Her scones were so good they often sold out the day she baked them. I would have to pre-order them on the days she made them just to make sure I’d get some.
I’ve since moved from South Orange and never found a scone like those. I’ve tried many a dry, baking-soda flavored scone since and a few years ago, decided I needed to add a scone pan to my breakfast bakeware. Now, you don’t necessary need a scone pan to make scones. You can form the dough into a scone shape and just bake on a regular cookie sheet.
The recipe I use for scones comes from Williams-Sonoma, where I purchased the scone pan from. In fact, the recipe was on the packaging. Anyhow, I think it’s a great recipe for scones. They’ll never be as good as the ones in South Orange, but I think they’re a good substitute! I used raisins in these but you can also use dried cranberries.
Overall rating – 4.5 stars
Orange-Currant Scones A Scottish quick bread, scones may have derived their name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. Other sources claim that the word comes from schoonbrot or sconbrot, meaning “fine white bread.” Scones were traditionally made with oats and cooked on a griddle, while modern versions are generally prepared with flour and baked in the oven. 2 cups all-purpose flour
1⁄4 cup sugar
3 tsp. baking powder
1⁄2 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
1⁄2 cup currants
1⁄2 cup heavy cream
Zest of 1 orangePreheat an oven to 350ºF. Lightly grease a scone pan, or line a baking sheet with parchment paper.In a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until pea-size crumbs form. Transfer to a large bowl and stir in the currants.In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 10-inch round about 3D4 inch thick. Cut into 8 equal-size wedges. Press each wedge into a well of the prepared scone pan, or place the wedges 1 inch apart on the prepared baking sheet.Bake until the scones are golden, about 25 minutes. Invert the scone pan onto a wire rack and lift off the pan, or transfer the scones from the baking sheet to the rack. Let the scones cool for 10 minutes before serving. Makes 8 scones.
Adapted from a recipe given to Chuck Williams by Judy Rodgers, Executive Chef and Co-Owner, Zuni Café, San Francisco.