Frank's Recipes! Orange Scented English Scones

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Orange Scented English Scones

8 oz. (1 3/4 cups) all-purpose flour (or 1 cup organic bread flour plus 3/4 cup organic pastry flour)
2 tsp. baking powder
1/2 tsp. kosher salt
1 tablespoon sugar
Grated zest of 1 medium orange
4 oz. (8 Tbs.) cold unsalted butter, cut into 1/3-inch cubes
3/4 cup butter milk
2 tablespoon turbinado sugar (optional)

Add 1/2 cup dried currants, dried cranberries, dried cherries, bits of chocolate, or fresh blueberries to create a variety of scones. Yields 8 medium scones.

Heat the oven to 400 F. Combine the flour, baking powder, salt, and sugar in an electric mixer. Using the paddle attachment, mix in the orange zest. Add the butter and mix just until coated with flour. The butter chunks should remain fairly large--no less than half their original size. With the mixer set on a slow speed, add 2/3 cup of the buttermilk and mix until just absorbed. Stop mixing when the dough begins to pull away from the sides of the bowl.

Scrape the dough from the bowl and shape it into a ball. With well-floured fingers, pat the dough into a 7-inch-diameter disk. Cut the disk into quarters and then again into eighths. Set the scones on a baking sheet lined with kitchen parchment and brush the tops with the remaining buttermilk. Sprinkle with turbinado sugar and bake until well browned, about 15 to 20 minutes.

NOTE:
If you don't have an electric mixer with a paddle attachment, make sure you cut the butter into 1/3-inch cubes. It's a bit of a pain but the first time I made these, the butter cubes weren't small enough so when I baked the scones, the butter leaked out and the scones were very greasy--but I ate them anyway and I still enjoyed them!.