I am a self-confessed scone-aholic. For St Paddy's breakfast, I almost always make scones....this year I served these wonderful Orange-Current scones with Sweet Cream Irish Butter, Orange Marmalade and Irish Breakfast Tea....such a treat!
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 small pieces
1/2 cup currants
Zest of 1 orange
1/2 cup cream
Preheat oven to 350ºF. Lightly grease a scone pan, or line a baking sheet with parchment paper.
In a bowl combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and using a pastry blender, blend until pea-sized crumbs. 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 until large, moist clumps of dough are formed.
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 3/4 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 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.
Posting to Michael's Foodie Friday and Alii's Sweet Tooth Friday!