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 12 cups all-purpose flour
2 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt
12 teaspoon ground cinnamon
12 cup cold Land O Lakes® Butter, cut into chunks
12 cup sugar
12 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
STEP 1
Heat oven to 375°F. Grease large baking sheet; set aside.
STEP 2
Combine flour, baking powder, baking soda, salt and cinnamon in bowl; cut in butter until mixture resembles coarse crumbs.
STEP 3
Combine 1/2 cup sugar, currants and orange zest in another bowl. Stir into flour mixture.
STEP 4
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.
STEP 5
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.
STEP 6
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.
STEP 7
Separate into individual scones. Serve with honey butter, if desired.
