Orange Currant and Cherry Scones

Scones are something that my husband loves to make, and the America's Test Kitchen recipe he uses makes the best scones that I've ever had.  That's really saying something because we live in England, a scone mecca.  These, however, are not dense biscuit scones.  They're filled with soft, flaky layers of buttery pastry dough and are amazingly light.

This time I helped him make these gems in two different flavors. We mixed orange zest into the batter with currants from our vegetable box in half of the dough and cherries in the other half. The result was perfection as usual.

Ingredients:

8 TBS unsalted butter

1 1/2 cups currants or cherries

1/2 cup whole milk

1/2 cup sour cream

2 cups all-purpose flour

1/2 cup sugar

2 tsps baking powder

1 1/2 tsp fresh orange zest

1/2 tsp salt

1/4 tsp baking soda

For browning the tops:
2 Tbs melted butter

raw sugar, for sprinkling

Directions:


* Freeze the butter either the night before or a few hours before starting to bake.  Put a couple mixing bowls into the freezer with your currants/cherries in them for use later.

* Preheat oven to 425 deg. Line a baking sheet with parchment. Set aside.

* Grate 8 TBS of butter and put back into the freezer.

* Whisk the milk and sour cream together and refrigerate until needed.

*Whisk the flour, 1/2 cup sugar, baking powder, orange zest, salt, and baking soda.

*Add the grated butter and toss until completely combined coated.

*Fold in the milk mixture until it is just combined. 

* Turn the dough onto a floured cutting board. Flour your hands and the dough and knead for about 30 seconds. It should barely hold together in a wet ball. Sprinkle a bit of flour over the dough as necessary for working with it.

* Roll dough out into approximately a 12 x 12 square. Fold the top and bottom of the dough over toward the center.  Then, fold the sides into the center.

*Put the dough in the freezer for about five to ten minutes.  While the dough is in the freezer, cut your fruit into bite-sized pieces if it isn't already.

* Flour your countertop and roll the chilled dough into a 12 x 12 square again. Sprinkle the top with your fruit and press the pieces gently into the dough.

*Start on one long end and roll the dough in a log, jelly-roll style.

* Flour each side of a knife and cut the dough in 4 small rectangles. Cut each rectangle in 2 triangles.

* Put the scones on a sprayed baking sheet. Brush with melted butter and sprinkle with some raw sugar(or regular).

* Bake for 18-25 minutes until light golden brown. Let cool for five minutes after taking out of the oven.

* Enjoy!