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.

Danish Pastry

Getting back to my roots, I have Danish ancestry on both sides of my family history.  I was so excited to make this recipe, it is quite different and delicious.  It makes two long thin pastries that you slice to serve.  I was thrilled with the beautiful result and unique taste, my present-day family loved it too!


1/2 cup butter, softened
1 cup flour
3 Tbl water
1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
2 Tbl sugar
3 eggs
1½ cups powdered sugar
4 Tbl butter, melted
1/2 tsp almond extract
1-3 Tbl warm water
currants
sliced almonds
candied lemon peel (finely chopped)

In mixing bowl, cut 1/2 cup butter into 1 cup flour until particles are size of small peas. Sprinkle 3 Tbl water over flour mixture. Mix with fork. Gather pastry into a ball. Divide in half. Pat each half into 12 x 3 inch rectangle on ungreased cookie sheet. Place rectangles about 3 inches apart.

Have electric hand mixer ready next to stove.  Heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat. Quickly beat in almond extract, 1 cup flour, and 2 Tbl sugar with mixer. Beat over low heat about 1 minute or until mixture forms a ball. Remove from heat. Add eggs one at a time and beat until smooth. Spread half of topping over each rectangle. Bake at 350° for 1 hour, or until topping is crisp and brown (cover with foil about half way through if starts to get too brown). Cool. Topping will shrink and fall forming the custardy top.

Mix powdered sugar, 4 Tbl butter, and 1/2 tsp almond extract. Stir in warm water, 1 Tbl at a time, until mixture is smooth and drizzling consistency.  Sprinkle currants, sliced almonds and finely chopped candied lemon peel over pastries.  Drizzled glaze liberally over pastries.  Slice to serve.