Orange Cranberry Currant Scones

Pretty little scones.  Pretty to look at and delicious to eat.

Orange Cranberry Currant Scones

1¾ cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 Tbl cold butter, in pieces
1/4 cup finely chopped craisins
1/4 cup currants
zest of 1 orange
juice from 1 orange plus enough buttermilk to make 2/3 cup
buttermilk and sparkle sugar (or regular sugar)

Preheat oven to 400°.   Combine flour, sugar, baking powder, and salt.  Cut cold butter into dry ingredients.  Stir in craisins, currants, and orange zest.  Squeeze juice of orange into liquid measuring cup and add buttermilk to make 2/3 cup.  Stir juice and buttermilk into dry ingredients just until moistened.  Gently roll out on floured surface to 1/2” thick.  Cut and place on cookie sheet.  Brush tops with buttermilk and sprinkle with sugar.  Bake for 12 minutes.  Makes 12 2½” diameter scones.  Can substitute mini chocolate chips for craisins and currants.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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