Recipe: Orange-Scented English Scones with Fruit or Chocolate Variation (using orange zest and buttermilk)

ORANGE-SCENTED ENGLISH SCONES

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
Grated zest of 1 medium orange
1/2 cup cold unsalted butter, cut into 1/3-inch cubes (1 stick)
3/4 cup buttermilk, divided use
2 tablespoons turbinado sugar* or granulated sugar

Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

In bowl of electric mixer, combine flour, baking powder, salt and sugar. Using paddle attachment, mix in orange zest. Add butter. Mix until just coated with flour. (Note: Butter chunks should remain fairly large - no less than half their original size.) With mixer set on slow speed, add 2/3 cup buttermilk. Mix until just absorbed. (Note: Stop when dough begins to pull away from sides of bowl.)

Scrape dough from bowl. Shape into ball. Using well-floured fingers, pat dough into 7-inch-diameter disk. Cut into 8 wedges. Set wedges on prepared baking sheet. Brush tops with remaining buttermilk. Sprinkle with turbinado sugar.

Bake for 15 to 20 minutes or until well browned.

FRUIT OR CHOCOLATE VARIATION:
Add 1/2 cup dried currants, dried cranberries, dried cherries, fresh blueberries or bits of chocolate to flour-butter mixture before adding liquid.

Turbinado, coarse raw sugar, is sold at most supermarkets. Sugar in the Raw is one brand.

Makes 8 scones
Adapted from source: Fine Cooking magazine, October/November 1995