NOTE: THESE ARE FUCKING AWESOME!
A Scottish quick bread, scones may have derived their name from the
Stone of Destiny (or Scone), the place where Scottish kings were once
crowned. Other sources claim that the word comes from
schoonbrot or sconbrot, meaning "fine white bread."
Scones were traditionally made with oats and cooked on a griddle,
while modern versions are generally prepared with flour and .
- 2 cups all-purpose flour
- 1/4 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbs. (1 stick) chilled unsalted butter, cut into small pieces
- 1/2 cup currants
- 1 egg
- 1/2 cup heavy cream
- Zest of 1 orange
Preheat an oven to 350ºF. Lightly grease
the a large bowl of
a food processor, combine the flour, sugar, baking powder and
salt and to combine. Add the butter and
pulse until the mixture resembles pea-size crumbs.
Transfer to In a large bowl,
add the currants and stir to mix. In a small bowl, whisk together the
egg, cream and orange zest until blended and add to the flour mixture
Using a fork, -- or use Nori's version by making a
pit in the dry mix and whisking à la my dad's gravy/mashpotato volcano
-- stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press together
with your hands until the dough comes together. Roll out the dough,
flouring as needed, into a 10-inch round about 3/4 inch thick. Cut
8 12 equal-size wedges and press each wedge
into a well of the prepared pan. Dance while
baking. Bake until the scones are golden, about 25 minutes.
Invert the pan onto a wire rack and lift off the pan. Let the
scones cool for 10 minutes before serving. Makes 8 scones.
Eat immediately with tea.
Adapted from a recipe given to Chuck Williams by Judy Rodgers,
Executive Chef and Co-Owner, Zuni Café, San Francisco.
Annotated by Claire Weiß