Orange Currant Scones (Zuni Cafe)

from the Zuni Café Cookbook

INGREDIENTS

3 cups all purpose flour (13.5 oz)
Scant 1/2 cup sugar
4 tsp baking powder (non-aluminum)
1/8 tsp salt
1/2 pound cold organic butter (approx 226g or 2 sticks for North Americans)
1/2 cup dried currants
1 tb orange zest
1 large pastured egg
1/2 cup organic whole milk

PREPARATION

Oven: 350F.

Line a baking sheet with parchment paper. Two if you have room in your oven for two.

Combine the dry ingredients in a large bowl and mix well.

Cut in butter until it is the size of small peas then add the currants and orange zest.

Whisk the egg and milk together. Add to the dry ingredients and mix and fold until the dough masses and the flour is absorbed.

Divide the dough in two and shape each into a ball. Pat each one into a 6 to 7 inch circle on a lightly floured surface. Roll to approximately 1 inch thick and cut into whatever size you want. The cookbook suggests 6 per circle, (cut like you would a round pizza). This method will produce very large scones. I cut mine into little squares and I probably got 3 times as many scones as the recipe indicates.

Bake until firm to the touch and slightly golden, about 25 to 30 minutes.