Orange-Currant Scones Ny Times Recipe

Name: Orange-Currant Scones Ny Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; Freshly grated zest of 1 orange or tangerine; 1/4 pound (1 stick) cold unsalted butter, cubed; 1 large egg, lightly beaten; 1 cup heavy cream; 1 cup currants, or dried cranberries or small chunks of other dried fruit; Egg wash (2 large eggs beaten with 1 tablespoon water); 2 tablespoons brown sugar, for sprinkling (optional)

Servings: persons

3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Freshly grated zest of 1 orange or tangerine
1/4 pound (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
1 cup heavy cream
1 cup currants, or dried cranberries or small chunks of other dried fruit
Egg wash (2 large eggs beaten with 1 tablespoon water)
2 tablespoons brown sugar, for sprinkling (optional)

1
1. Heat oven to 325 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
2
2. Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
3
3.Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
4
4. Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
5
5. Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, Freshly grated zest of 1 orange or tangerine, and more.

Yes, Orange-Currant Scones Ny Times falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Currant Scones Ny Times

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