Ingredients for Orange Pecan Scones
- Orange, Zest Of
- Fresh Orange Juice
- Dried Currant
- Unbleached White Flour
- Sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Unsalted Butter
- 1 egg yolk
- 1 cup buttermilk
- 1 tablespoon milk
- Pecan Pieces
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How to Make Orange Pecan Scones
- Preheat oven to 400°F (200°C). Plump 1/2 cup currants in 1/4 cup orange juice for 10 minutes.
- In a large bowl, sift together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add the plumped currants and their soaking liquid to the bowl.
- In a small bowl, whisk together 1 cup buttermilk and 1 tablespoon orange zest. Add to the dry ingredients and stir gently until just combined. Do not overmix.
- If the dough is too dry, add 1-2 tablespoons more buttermilk, a tablespoon at a time.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick round.
- Cut the round into 8 wedges and place them 1 inch apart on a baking sheet lined with parchment paper. For even baking, place another baking sheet on top of the parchment lined sheet.
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk. Lightly brush the scones with the egg wash.
- Sprinkle generously with 1/2 cup chopped pecans.
- Bake for 20-25 minutes, or until the scones are lightly golden brown.
- **Apricot-Walnut Scone Variation:** Substitute 1/2 cup dried apricots (chopped) for the currants. Plump the apricots in the orange juice as directed above. Substitute 1/2 cup chopped walnuts for the pecans.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
62g
Fat
39g
Carbs
17g
