makes
16
prep
15 minutes
cook
20 minutes
difficulty
Mid
makes
16
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 3 cups (450 g) plain (all-purpose) flour
- ¼ cup (50 g) granulated sugar
- 4 tsp (12 g) baking powder
- ½ tsp (2.5 g) salt
- 2 tsp (10 ml) finely grated orange zest
- ¾ cup (175 g) cold unsalted butter, cut into pieces
- ¾ cup (175 ml) cold milk (1% or 2%)
- 1 large egg
- 1 large egg yolk (reserve the white for brushing the scones)
- ½ cup (80 g) dried currants
- cinnamon sugar for sprinkling
Instructions
1. Preheat the oven to 190°C (375°F) and line baking trays with baking (parchment) paper.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the grated orange zest and mix in. Add the butter and cut this in using a pastry cutter, two butter knives or your fingertips, until no large pieces are visible, and the mixture is a rough, crumbly texture. Use your hands to rub the mixture between your palms to flatten any butter pieces – this helps to make the scones flaky.
3. In a separate bowl, whisk the milk, egg and egg yolk together. Make a well in the centre of the flour mixture and add the milk all at once. Use a spatula or wooden spoon to mix everything together just until it starts to come together but it is still rough and crumbly. Turn everything out onto a clean surface and sprinkle the currants overtop. Use your hands to bring the dough together, and to flatten and fold the dough over a few times – this works the currants into the dough and helps build layers to promote flakiness.
4. Flatten the dough with your hands, to just under 2.5 cm(1 in) thick and use a 7.5 cm (2 ½-inch) round cutter to cut out scones. Arrange these on the baking tray, leaving 5 cm (2 in) between them. Brush the tops of the scones with the egg white and sprinkle with cinnamon sugar. Bake the scones for about 18 minutes, until golden brown on the bottom and lightly browned on top. Cool the scones on a rack. The scones are best enjoyed the day they are baked.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
