Proof Bakery's scones
Proof Bakery's scones
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 10 minutes | Serves 8
1 cup heavy cream, plus more for brushing on the scones 1 1/4 tablespoons (1 ounce) honey 1 egg 3 cups plus 2 tablespoons (13.9 ounces) bread flour 1/4 cup (2 ounces) sugar 1 3/4 teaspoons baking powder 1 teaspoon salt 1/4 cup plus 3 tablespoons (3 1/2 ounces) cold butter 1 1/2 teaspoons finely grated orange zest, from about 1 orange 1 cup (4 1/2 ounces) currants or raisins Coarse or sanding sugar, for sprinkling over the scones

Step 1 Heat the oven to 375 degrees. Line a baking sheet with parchment.

Step 2 Whisk together 1 cup cream, honey and egg.

Step 3In a separate bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour using a pastry cutter or fork until the butter is reduced to pea-sized pieces. Stir in the currants and orange zest, then stir in the liquid ingredients, mixing just until combined.

Step 4Form the dough into an 8-inch round, approximately 1-inch thick. Cut the round into 8 wedges.

Step 5Arrange the scones on the baking sheet, spacing each at least 1 1/2 inches apart. Brush the scones with cream, and sprinkle over the coarse sugar.

Step 6Chill the dough in the freezer for 10 minutes, then place in the oven. Bake the scones until puffed, lightly colored and set, about 30 minutes. Rotate the scones halfway through baking for even coloring.

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