Zutaten für Orange Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup currants
- zest of 1 large orange
- 1 large egg + 1 large egg yolk
- 1/2 cup heavy cream
- lightly sprinkled coarse sugar
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Zubereitung von Orange Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup currants and the zest of 1 large orange.
- In a small bowl, beat 1 large egg with 1 large egg yolk.
- Whisk in 1/2 cup heavy cream.
- Add the wet ingredients to the dry ingredients and stir gently until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes until smooth.
- Roll the dough to a 1-inch thickness.
- Use a 3-inch cookie cutter or knife to cut out scones.
- Transfer scones to the prepared baking sheet, leaving 1 inch between each.
- Brush the tops of the scones with a little extra egg wash (remaining egg mixture) and sprinkle lightly with coarse sugar.
- Bake for 18-20 minutes, or until golden brown and the scones sound hollow when tapped on the bottom.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
44g
Fat
37g
Carbs
11g
