Orange and currants add extra flavor to traditional scones, an easy to make quick bread that is special for mom as well as weekend guests.
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2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup sugar
1/2 cup currants or raisins
1 tablespoon freshly grated orange zest
1 cup sour cream
1 large Land O Lakes® Egg, separated
4 teaspoons lemon juice
2 tablespoons sugar
Heat oven to 375°F. Grease large baking sheet; set aside.
Combine flour, baking powder, baking soda, salt and cinnamon in bowl; cut in butter until mixture resembles coarse crumbs.
Combine 1/2 cup sugar, currants and orange zest in another bowl. Stir into flour mixture.
Stir together sour cream, egg yolk and lemon juice in another bowl with whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.) Knead about 5 to 8 times to combine all ingredients.
Divide dough in half. Pat each half into 6-inch circle. Place both 6-inch circles onto prepared baking sheet. Cut each circle into 6 wedges.
Beat egg white in bowl with fork until frothy. Brush tops of scones with egg white; sprinkle with 2 tablespoons sugar. Bake 25-30 minutes or until scones are lightly browned.
Separate into individual scones. Serve with honey butter, if desired.