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Orange Currant Scones with Pecans

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    • Zest of 1 orange
    • 3-4 Tablespoon fresh orange juice
    • ½ cup dried currants
    • 3 cup unbleached white flour
    • 5 Tablespoons sugar
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt
    • ¼ lb. butter (cold)
    • 2/3 cup buttermilk
    • 1 egg yolk
    • 1 Tablespoon milk
    • 1/4 cup pecan pieces coarsely chopped

    Preheat oven to 400.  Zest the orange into the buttermilk.  Juice the orange.  Plump currants in orange juice.

    Sift dry ingredients together.  Cut butter into the dry ingredients until it resembles coarse meal.  Add the currants and the juice.  Add the buttermilk and stir until moistened.  (May need a little more buttermilk, DO NOT OVER MIX!)

    Turn dough onto lightly floured board and gently form into a round 1” high.  Cut the round into 8 wedges and place 1” apart on baking sheet.  Whisk the egg yolk and milk together and lightly brush tops.  Sprinkle with pecans, press lightly into surface.  Bake until lightly browned, approx. 20 minutes.  Makes 8 scones.  ENJOY!