Nanny’s Scrumptious Scones – Good with Jam. Better with Jammies
Whenever I have the great pleasure of visiting my mother-in-law, I am always treated to these scones in the morning. These scones are perfectly light and airy. Not the heavy dense ones that sit in your stomach like a hunk of cement. They are, of course, a natural choice for a leisurely breakfast on a Sunday morning but I have found they are equally as delicious as a late afternoon treat during the week whether you are at home or at work. And, keep in mind that scones aren’t meant to be perfect. Don’t worry if all the bits don’t come together. Just do the best you can.
Ingredients:
2 c unbleached all-purpose flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt (table or kosher)
5 tbsp unsalted butter, chilled and cut into 1/4-inch pieces
1/2 c currants
1 tbsp orange zest, minced
1 c heavy cream
glaze:
1 tbsp heavy cream
1 tbsp sugar
Directions:
Place flour, baking powder, sugar and salt in large bowl. Whisk together.
Use your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few, slightly larger butter lumps. Stir in currants and orange zest. Next, stir in heavy cream with a fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. (My ball wasn’t sticky but it didn’t seem to affect the outcome at all.) Press the dough down to form a thick, disk. An inch thick or so. Cut disk into 8 wedges. Place wedges on an ungreased baking sheet and chill about 15-20 minutes or while your oven is heating up.
Adjust oven rack to middle position and heat oven to 425 degrees.
After chilling, brush the tops of the scones with the remaining tbsp of heavy cream and then, lightly sprinkle them with sugar.
Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. They also freeze well. Enjoy.
