Get Ready For Easter Feasting With Scones
Easy to Make and Bake - These Will Be On Your Easter Table In No Time
When I was 5 my parents got me an EZY Bake Oven. From what I can figure, it worked with a light bulb that would bake tiny cakes verrrrrrry slowly. The reason I can’t tell you more is because I never got to use mine. My dad was a San Francisco Firefighter for 35 years and in an abundance of caution he took out the light bulb! The idea that I might be able to start a fire with that thing was nuts… and I always felt cheated, so I started experimenting with the REAL oven when they went out. Granted this was a few years later, but by the time I was a teen I was baking for real. No light bulbs required and my parents had a helluva lot more on their minds by then beyond me burning down the city of San Francisco with a light bulb.
Over the years I’ve baked everything from cookies, to a wedding cake (that took 3 days) and when I started consulting for CocoaPlanet and their gluten free restaurant, I did a LOT more baking. One thing I’ve always loved to bake was scones.
Scones are simple, they’re easy, no yeast involved, so they’re also fast and easily customizable. Chocolate chips, currants, dried cherries, cranberries, orange zest, you name it, and it’ll work.
So I thought I’d share this scone recipe that we love for brunch around here. I’ll be making them for our family Easter brunch, and if you like scones here’s the recipe.
Orange Currant Scones
Here’s What You Need:
3 cups all purpose flour plus more as needed
3/4 cup whole milk
2 large eggs (straight outta the fridge)
1 Tbs plus 1 tsp baking powder
2 Tbs granulated sugar
1/4 tsp kosher salt
a pinch of nutmeg
1 and 1/4 sticks unsalted butter cut into 1/2 inch cubes and kept chilled
1/2 cup dried currants
Zest of 1 orange
1 egg well beaten for the glaze
1/4 cup sugar for dusting
Here’s What To Do:
Put a rack in the center of the oven and set the temp for 425 degrees.
Line a baking sheet with parchmnent paper.
Whisk the milk and 2 eggs together in a small bowl and set aside.
Sift together the dry ingredients, and put them into the bowl of a stand mixer.
Add in the butter pieces. Using the paddle attachment mix on medium-low speed until you’ve got a mealy looking mixture that still has some pea-size pieces of butter.
Mix in the currants.
Turn the speed down to low, and add the milk/egg mixture, and mix until the dough barely comes together. You don’t want to overmix this!
No Stand Mixer? cut the butter into your dry ingredients using a pastry blender until you have a mealy looking mixture with small pea-sized pieces of butter still in.
Mix in the currants, and using a wooden spoon stir in the milk and egg mixture until the dough just clumps together.
Turn the dough onto a well floured work surface and toss about 2 Tbs of flour on top on the dough.
Knead the dough a few times, just until it doesn’t stick to the work surface. Don’t work it too much. You want the outside surface floured, but inside of these things to stay on the wet side.
Gently shape the dough into a 3/4 inch thick round.
Use a 2 and 1/2 inch biscuit cutter. Dip it into flour between cuts. (My grandma taught me that, she used a drinking glass to cut.)
When you’ve cut the scones, if there’s left-over dough just gather it up, shape it into a circle again, and cut some more.
Beat the egg for glazing and brush the tops of the scones with it. Don’t let it run down the sides…just the top. If it runs down the sides you might not get enough rise.
Sprinkle the tops of the scones with some sugar and put the scones into the oven. IMMEDIATELY TURN THE OVEN DOWN TO 400 DEGREES
Bake them til they turn golden, this takes about 20 minutes. Take them out and let them cool on the pan for a few minutes and serve them warm or at room temp.
I served these with marmalade…no butter was needed as these are buttery enough.
They’re going to be part of my Easter Brunch and we have Gluten free.
Enjoy!!!!!
Coming up next, a Shelf Stable Genius, and some Indian delights!
Meanwhile, I’m always around for questions and comments and requests, just give me a shout out, and remember, over here it’s okay to play with your food!
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I love scones. I love them. I love making them. I even have a recipe for orange scones in Orange Appeal! Yours are gorgeous… I have to make them!!