Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 6 tbsp unsalted butter, chilled and cubed
- 1¾ cups all-purpose flour
- ⅓ cup granulated sugar, plus extra for garnish
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup Nature Box Zingy Currants www.naturebox.com/
- 1 egg
- ⅓ cup sour cream
- 2 tbsp milk
- 1 tbsp orange juice
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a food processor or in a large bowl using a pastry blender, cut the butter into the flour mixture until crumbly.
- Add the zingy currants and stir in with a fork.
- In a separate bowl, beat together the egg, sour cream, milk and orange juice. Pour over the ingredients in the other bowl and mix with a fork until the dough is moist and begins to hold together.
- Flour hands and gather the dough into a loose ball, then turn out onto a floured surface. Roll to about ¾ inch thickness.
- Cut out triangles and place on an ungreased baking sheet or a baking sheet lined with parchment paper.
- Sprinkle sugar over the tops of the scones.
- Bake for 13-15 minutes, or until scones become golden-brown and firm to touch.
- Transfer to a cooling rack. Serve warm
Makes 10 scones
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/currant-scones/
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