|Categories:||Sweet Breads, Other Breads|
|Serves:||makes 1 dozen|
|2 c||all purpose flour|
|1/4 c||castor sugar, i use bakers sugar|
|2 Tbsp||baking powder|
|1/3 c||butter, cold. cut in pieces|
|1 c||whipping cream|
|1 tsp||orange zest|
|2 Tbsp||whipping cream or 1 egg white|
Pinched by daniwiney, and 755 more.
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DirectionsPreheat oven to 375*. Combine flour, sugar, baking powder and salt together. Sift.Use your pastry blender and add the cold butter until the consistency is course and crumbly.Add 1 cup of whipping cream, stirring just till moistened. (I add a bit more cream, it depends on your flour.now add the 1/2 cup currants and the orange zest. Turn out on lightly floured surface, and knead 4 to 5 times.( don't overwork your dough)
Roll out 3/4 inch thick and cut with rounded biscuit cutter (heart shapes are fun too)Place each scone about 2 inches apart on a non stick baking sheet. Brush tops of the scones with the remaining 2 Tbsp.cream or the egg white. Sprinkle with sugar
Bake at 375* for 15 minutes or until golden brown.
Serve warm with Devonshire cream and jams.