Recipe

Orange-pecan Scones Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 400°F Plump the currants in the orange juice.
Step #2 Sift the dry ingredients together.
Step #3 Cut the butter into small pieces & cut it into the dry ingredients using a pastry mixer or 2 knives until it resembles coarse meal.
Step #4 Add the currants & juice.
Step #5 Stir the zest into the buttermilk, add it to the dry ingredients, & stir until the mixture is moistened.
Step #6 You may need to add a little more buttermilk.
Step #7 Do not overmix.
Step #8 Turn the dough out onto a floured board & carefully form into a round about 1 inch high.
Step #9 Cut the round into 8 wedges & place 1 inch apart on a baking sheet stacked on top of another sheet.
Step #10 (The double pan is necessary to keep the bottoms from browning too quickly.
Step #11 ) Whisk the egg yolk & milk together & lightly brush the scones with the mixture.
Step #12 Sprinkle top with the pecans.
Step #13 Bake until the scones are ligthly browned, about 20 mins.
Step #14 VARIATION: Apricot-Walnut Scones: Chop 1/2 c dried apricots into small pieces & use them in place of the currants.
Step #15 Plump the apricots in the orange juice & prepare the scones as directed, substituting walnuts for the pecans.
Enjoy the Orange-Pecan Scones recipe

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