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Posts Tagged ‘currant scones’

Back when I was single and living on the coast (Vancouver) I used to follow the Greens Restaurant (in San Fransisco), even bought their cookbook “Field of Greens” by Annie Somerville. It’s a vegetarian cook book with fabulous recipes, tastes and flavours.  I tried out a few back in the day and loved every one of them.  I am ready to get back to some vegetarian cooking and happily still have the cook book for inspiration.  This is one recipe I have made many times and adore.

Adapted from Fields of Greens

Orange & Pecan Scones

1 orange, zested
4 tbsp orange juice, fresh squeezed
1/2 cup dried currants, stems removed
3 cups all-purpose flour
5 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter
2/3 cup buttermilk
1 egg yolk
1 tbsp milk
1/3 cup pecan pieces, toasted

Preheat your oven to 400F.

After scanning your currents for stems, plump them in a bowl in the orange juice.

Mix together your dry ingredients.  Cut the butter into small pieces and cut it into the dry mixture using a pastry blender. Do this until the mixture resembles coarse meal.  Add in your currant/orange juice. Add your orange zest to the buttermilk, give it a quick stir. Add to dry ingredients and mix until moistened. Do not over mix.  If you find batter slightly dry add another tbsp of buttermilk.

Put your dough on a lightly floured counter and form into a round, 1 inch high. Cut like a pizza into approximately 8 wedges.  Place on parchment lined baking sheet ensuring they are about 1 inch apart.  Stack another cookie sheet underneath to keep bottoms of scones from browning too quickly.

Whisk together egg & milk and brush onto the tops of the scones.  Sprinkle with toasted pecans. Bake until lightly browned on top, 15-20 minutes.

Serve warm with butter or jam. Makes 8 scones.

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