Orange and currant scones

Orange and currant scones

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From
How I cook
Makes
6–8 wedges
Photographer
Jason Lowe

This is really one big scone, which you tear into sections and eat warm. In character, it’s more like a wholesome, sweet, fruity bread than the more familiar individual golden scones. Flavoured with orange zest and sweet currants, these scone wedges need nothing more than a smear of salty butter.

Ingredients

Quantity Ingredient
500g plain white flour, plus extra to dust
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
35g caster sugar
55g cold unsalted butter, cut into pieces
3 oranges, finely grated zest
250g currants
1 organic free-range large egg, lightly beaten
225-275ml whole milk

Method

  1. Preheat the oven to 200°C. Sift the flour, bicarbonate of soda and salt together into a bowl and stir in the sugar. Rub in the butter, using your fingertips. Then stir in the grated orange zest and currants, using a round-bladed knife.
  2. Make a well in the centre, add the egg and pour in most of the milk. Mix gently to a soft dough, using your hands, adding the extra milk if needed.
  3. Turn out onto a floured surface and shape into a round, using the flat of your hands. Now mark into 6–8 triangles with a sharp knife, cutting no more than 3mm into the dough. Place on a baking tray.
  4. Bake on the middle shelf of the oven for 15 minutes, then lower the oven setting to 180°C. Bake for a further 15–20 minutes, or until the scone is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack to cool slightly. Serve warm, with butter.
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