I was trying to make Irish Soda bread with candied orange peel. I gave up on the soda bread when the idea of scones with currants, raisins, candied orange peel, and lemon zest popped into my mind. —Hilarybee
8 large scones, 12 round scones
All Purpose Flour
Pinch of Salt
Granulated Sugar, plus more for dusting
Preheat the oven to 350. Soak the sultanas and currants in hot water or hot apple juice. This will plump them, and make them juicy in the scones.
Whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest. In a separate bowl, combine the buttermilk, vanilla, orange essence, and egg.
Cut the butter into the flour mixture, using your fingers or a dough cutter. (I use a cutter). Work the mixture until the butter is about the size of large peas.
Drain the sultanas and currants very well. Add to the dough.
Combine the liquid and dry ingredients, stirring gently with a fork or your fingers. The dough will form a very shaggy ball.
Dump the dough onto a clean work surface. Form into a large circle. You can cut the dough in eighths, making triangular scones. I like to gently roll out the dough and use a biscuit cutter to make 12 round scones (about the size of a hockey puck). Sprinkle with sugar if desired.
Bake at 350 degrees for 16-18 minutes, until the tops are lightly golden. I try to serve these immediately, but they will keep in an airtight container for up to two days.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com