CURRANT SCONES WITH WARM ORANGE SPREAD
Scone Ingredients:
- 1 1/2 cups All-purpose flour -- or unbleached
- 1/4 cup Granulated sugar
- 3 teaspoons Baking powder
- 1/2 teaspoon Cardamom
- 1/4 teaspoon Salt
- 1/4 cup Butter or margarine
- 1/3 cup Dried currants
- 2 teaspoons Orange peel -- grated
- 1/2 cup Buttermilk
- 1 Egg
- 1 teaspoon Granulated sugar
- 1/2 cup Orange juice
- 2 tablespoons Brown sugar -- packed
- 2 teaspoons Cornstarch
- 1/2 teaspoon Orange peel -- to 1 teaspoon
Recipe By : Pillsbury, Real Home Baking
Scone Preparation:
Preheat oven to 400 degrees. Lightly spoon the flour into a measuring cup; level off. In a medium bowl, combine the flour, sugar, baking powder, cardamom and salt; mix well. Using a pastry blender or fork, cut in the margarine until the mixture is crumbly. Stir in the currants and orange peel. In a small bowl, combine the buttermilk and egg; add all at once, stirring just until the dry ingredients are moistened. On a well floured surface, gently knead the dough 5 or 6 times. Place on an ungreased cookie sheet; press into an 8-inch circle, about 1 inch thick. Cut into 8 wedges; do not separate. Sprinkle with 1 teaspoon sugar. Bake for 15 to 25 minutes, or until light golden brown. Meanwhile, in a small saucepan, combine the orange juice, brown sugar and cornstarch. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, or until thickened. Stir in the orange peel. Cut the warm scones into wedges; serve with warm spread
