Orange and Currant Scones

I was delighted to read a review copy of Skye Gyngell�s latest book How I Cook: An Inspiring Collection of Recipes, Revealing the Secrets of Skye's Home Cooking. As soon as I began reading it, I remembered all the details of her style that I became familiar with in her book My Favorite Ingredients from 2010. The recipes have a relaxed and easy-going feel to them, but quality of seasonal ingredients as a route to their success is always highlighted. She has a way of describing each dish that coaxes me into making plans to make it. For instance, I now can�t let another week go by without mixing oats with lemon and orange zest and orange juice so I can add some yogurt and grated apple to a serving in the morning for Bircher Muesli. I�ve seen several versions of muesli recipes in the past, but somehow this was the first time I�ve decided I really do need to make it. Also, and this helps to explain why I like reading cookbooks like novels, there�s more to the recipes than what appears in their titles. That muesli recipe gives you a way to have muesli for breakfast every day for a week with fresh fruit and yogurt added as it�s served. Then, the Scrambled Eggs with Spinach and Slow-Roasted Tomatoes is actually a special take on scrambled eggs. Grated, cold butter is added incrementally while the eggs are slowly scrambled over low heat. The book is organized by type of meal with full menus for different seasons and times of day. An example from the Alfresco Eating chapter is: A basket of little vegetables with aioli, Poached langostines with green goddess dressing, Salad of Jersey Royal potatoes with herbs and creme fraiche, Swiss chard with Parmesan, Roasted caramelized peaches, and Shortbread. I�d love to plop on a blanket outside on a nice day with that complete menu within reach. There�s also a chapter for Afternoon Tea, and I wanted to make everything in it including Strawberry Sponge Cake and Lemon and Poppy Seed Cake. So far, I�ve only gotten as far as the Orange and Currant Scones, and again there�s a twist to how this is made. The dough is formed into one disk that is scored before baking. It becomes a pull-apart scone experience of sorts, and the center remains deliciously tender. I had seen this way of making scones in Joanne Chang Myers� Flour cookbook and couldn�t wait to try this version.

The process is the same that's used for all scones, and I do love making scones. Flour, baking soda, a little sugar, and salt were combined, and I used a mix of all-purpose flour and local whole wheat with cultured butter. I always work the butter in by hand so I can feel how much it is breaking down in size and how well it is being incorporated into the flour. Orange zest and currants were added next and mixed by hand into the flour mixture. A well was made in the flour, and egg and milk were added and mixed into the dough. Last, the dough was turned out onto a floured surface and kneaded just to bring any stray currants or crumbs together before forming a thick disk. The round of dough was placed on a lined baking sheet and scored into triangles almost all the way through the dough. The dough was brushed with an egg wash before baking until golden. 

The scones were served with more of the cultured butter used to make them and some local grapefruit jelly. I�ve made a lot of scones over the years and have too many favorites to count, but these just became my newest favorite. The golden, crunchy tops give way to a lovely, yielding middle. I liked that the sweetness came mostly from the currants, and that made the butter and jelly especially good on top. Now, I�m off to make that muesli and mark more pages in the book. 

I am a member of the Amazon Affiliate Program. 

Share this post