I had brunch at Rice in DUMBO last month. They served the most delectable warm currant scones with lemon curd. Yuuuuuummm. I could have eaten the entire plate. So when they popped into my head yesterday I had to make them immediately. I trolled the internet for Rice's recipe to no avail. Luckily I found a delicious substitute: Zuni Cafe's Orange-Currant Scones. Although I found the recipe on Williams-Sonoma's website, it turns out Zuni Cafe has a cookbook. Hmmm. That may need to make it's way into my cookbook collection... I love cookbooks. And scones. I really really love scones.
Zuni Cafe's Orange-Currant Scones
2 c all-purpose flour
1/4 c sugar
3 t baking powder
1/2 t salt
8 T cold unsalted butter, cut into small pieces
1/2 c currants
1/2 c heavy cream
zest of 1 orange
Makes 8 scones
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt. Add butter until pea-size crumbs form. Stir in the currants.
In a small bowl, whisk together the egg, cream, and orange zest until blended. Add to the flour mixture.
Using a fork, stir to form large, moist clumps of dough. Place dough on a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough (I just used my hands), flouring as needed, into a 10-inch round about 3/4 of an inch thick. Cut into 8 equal-size wedges. Place the wedges 1 inch apart on baking sheet.
Bake until the scones are golden, about 25 minutes. Let cool for 10 minutes on a cooling rack. We ate them for dinner last night with a dollop of lemon curd. YUM.