THE WHITEHALL INN BEST ORANGE SCONES
"The Whitehall Inn in New Hope, Pennsylvania, offers these delicious cakelike, orange scented scones."
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chilled unsalted butter, cut into pieces
1/2 cup dried currants
1 teaspoon grated orange peel
1 egg
1 egg, separated
3/4 cup heavy (whipping) cream
Sugar
Preheat oven to 400 degrees F.
Combine first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.
Transfer to large bowl. Mix in currants and orange peel; set aside.
Beat 1 egg and 1 yolk in small bowl. Whisk in cream. Add to flour/butter mixture and stir until dough pulls away from sides of bowl. Turn dough out on lightly floured surface and knead gently until smooth.
Roll dough out to thickness or 1-inch. Cut into 3-inch rounds using cookie cutter. Transfer rounds to heavy large baking sheet, spacing 1 inch apart. Brush tops with egg white. Sprinkle lightly with sugar.
Bake scones until puffy and light brown, about 18 minutes. Cool scones on rack.
Serve scones warm or at room temperature.
Makes 9 scones
Source: Bon Appetit, Favorite Restaurant Recipes
"The Whitehall Inn in New Hope, Pennsylvania, offers these delicious cakelike, orange scented scones."
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chilled unsalted butter, cut into pieces
1/2 cup dried currants
1 teaspoon grated orange peel
1 egg
1 egg, separated
3/4 cup heavy (whipping) cream
Sugar
Preheat oven to 400 degrees F.
Combine first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.
Transfer to large bowl. Mix in currants and orange peel; set aside.
Beat 1 egg and 1 yolk in small bowl. Whisk in cream. Add to flour/butter mixture and stir until dough pulls away from sides of bowl. Turn dough out on lightly floured surface and knead gently until smooth.
Roll dough out to thickness or 1-inch. Cut into 3-inch rounds using cookie cutter. Transfer rounds to heavy large baking sheet, spacing 1 inch apart. Brush tops with egg white. Sprinkle lightly with sugar.
Bake scones until puffy and light brown, about 18 minutes. Cool scones on rack.
Serve scones warm or at room temperature.
Makes 9 scones
Source: Bon Appetit, Favorite Restaurant Recipes
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