Categories: breads
Ingredients
- 1 cup heavy cream, plus more for brushing
- 1 Tbsp. PLUS 3/4 tsp. honey
- 1 egg
- 3 cups PLUS 2 Tbsp. bread flour
- 1/4 cup granulated sugar
- 1 tsp. salt 7 Tbsp. cold butter
- 1 1/2 tsp. finely grated orange zest
- 1 cup currants or raisins
- Coarse or sanding sugar, for sprinkling over the scones
Directions
- Heat oven to 375 degrees. Line a baking sheet with parchment paper.
- Whisk together 1 cup cream, honey and egg.
- In a separate bowl, whisk together the flour, sugar and salt. Cut the butter into the flour using a pastry cutter or fork until butter is reduced to pea-size pieces. Stir in the orange zest and currants, then stir in the liquid ingredients, mixing just until combine.
- Form the dough into an 8-inch round, approximately 1-inch thick. Cut the round into 8 wedges. Arrange the scones on the baking sheet, spacing each at least 1 1/2 inches apart. rush the scones with cream and sprinkle with the coarse sugar.
- Chill the dough in the freezer for 10 minutes, then place in the oven, Bake the scones until puffed, lightly colored and set, about 30 minutes. Rotate the scones halfway through baking for even coloring.