1 author: Television Food Network, copyright 2001
2 directions: 'Preheat oven to 425F. Line a baking sheet with parchment paper.
5 In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add
6 the butter and work it into the flour mixture with your fingers or a pastry blender,
7 until it resembles a coarse meal. Stir in zest and currants.
10 In a small bowl, beat the egg and 4 T. or the cream together with a fork. Add
11 to the flour mixture and mix with your hands until the dough just comes together. (If
12 the dough seems dry, add the extra tablespoon of cream.) Turn the dough out onto
13 a lightly floured work surface. Pat the dough into a 6” round about 1” thick. Cut
14 into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake
15 until golden brown, about 12-15 min. Serve warm.
18 Note: For a richer, darker crust: Brush the tops of the scones with heavy cream
19 and sprinkle with sugar before baking.'
27 name: Unbleached all-purpose flour
55 name: unsalted butter, cut into ½” cubes and refrigerated
62 name: finely grated orange zest
83 name: heavy cream or Half-and-Half
86 name: Cream Scones with Currants