Mini Orange-Currant Scones
These petite scones are just right for a breakfast buffet or afternoon tea. To produce flaky, biscuit-like scones in the British style, use a light hand when mixing.
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup sugar
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
- 1/2 cup currants
- 1 egg
- 1/2 cup heavy cream
- Zest of 1 orange
- Granulated or turbinado sugar for sprinkling
Preheat an oven to 350ºF. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine the 2 cups flour, the sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the currants and stir to mix.
In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 7-inch square about 3/4 inch thick. Cut into 4 equal-size squares, then cut each square diagonally into 4 triangles. Transfer the scones to the prepared baking sheet, spacing them evenly apart. Lightly sprinkle each scone with sugar. Bake until the scones are golden, about 25 minutes.
Transfer the scones to a wire rack and let cool for 10 minutes before serving. Makes 16 mini scones.
Adapted from a recipe given to Chuck Williams by Judy Rodgers, executive chef and co-owner, Zuni Café, San Francisco.