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Orange Currant Tea Scones
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Serving Info :
Makes 14 sconesCooking Time :
Bake 12 to 14 minutesDescription :
Quick & Easy--These Tasty Scones Will Quickly Disappear, Too!Ingredients :
- 1/2 cup currants
- 2 cups all-purpose flour
- 1/4 cup C&H Pure Cane Granulated Sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 orange, zest
- 1/2 cup butter, chilled, cut into small pieces
- 1 egg
- 2/3 cup buttermilk
- 2 tbsp. C&H Pure Cane Granulated Sugar
- 1 tsp. cinnamon
Directions :
- Preheat oven to 400°F. In small bowl pour enough boiling water over currants to cover. Let stand for 5 minutes; drain well. In large mixing bowl sift together flour, sugar, baking powder, soda, salt and zest. Using a pastry blender or the paddle on an electric mixer, cut in butter until mixture is the size of coarse crumbs. Add drained currants and toss to coat. In small bowl mix egg and buttermilk. Make a well in the center of flour mixture; add buttermilk mixture all at once. Mix until just barely moistened. Scoop 1/4-cup-size dollops 1" apart onto a greased or parchment lined baking sheet. Mix 2 tablespoons sugar and cinnamon for topping; sprinkle evenly over scones. Bake 12-14 minutes. Serve warm or room temperature.