Culinary Medicine for the Body, Mind, & Soul
ORANGE & CURRANT SCONES
Serving Size: 1 Scone
Makes: 12 Scones
Time to Make: 45 minutes
Food for the Body, Mind, & Soul
Contains Gluten, Dairy
ORANGE & CURRANT SCONES
Some mornings having these made are the best way to wake up. I’m not a morning person, but when I do courageous wake up before the crew, smelling these waff up to my girls bedroom as I hear little feet (and who would have thought little feet could be SO LOUD) excited to come down for a tasty treat to start day are the BEST!
It doesn’t take much to make, but these are seriously incredible!!! You can use any dried fruit or even add some protein with nuts. I’ve even mixed some high protein flours in and they are fantastic and do help you last a little longer throughout the morning. I opt for less sugar so I skip adding anything on top, but you can always add some butter and confectioner’s sugar to drizzle on top. Either road you pick, you are sure to start your morning off with sweet smiles.
INGREDIENTS
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2 ½ cups All-Purpose Flour, plus some for dusting
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2 teaspoons Baking Powder
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½ teaspoon Salt
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1 stick (¼ pound) Cold Salted Butter
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½ cup Sugar
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¾ Cup dried Currants (you can substitute any dried fruit here)
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¾ cup Kefir (or Half-and-Half)
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1 Egg
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1 Tablespoon Grated Orange Peel (zest of an orange)
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1 Orange, juiced (you can use the same orange from above)
PREPARATION
Preheat oven to 375 degree F
In a large bowl, combine the flour, baking powder, salt.
Add the butter and using a pastry blender, cut the butter with the mixture until it resembles a coarse mixture
In a small bowl, add the currants (or desired dried fruit, sugar and orange juice), lightly mix and set aside
In another small bowl, add the half-and-half or kefir, egg and zest of the orange and lightly mix.
Add the dried fruit mixture to the flour and lightly mix. Then add the milk mixture to the bowl and mix until everything is moistened.
If wearing rings, remove them. Turn the dough onto a lightly floured surface and knead 8-10 times, until smooth. Adding more flour if necessary.
Divide the dough in half. Place the dough onto a large un-greased baking sheet (you can use parchment paper if wanted), press each circle down to about 7-8 inches in diameter. Score each half into 8 wedges (lightly cut the dough about ¼ inch into the dough but not all the way through to create an individual wedge).
Bake for 25-30 minutes or until lightly browned.
Remove from the oven. Cool on the baking sheet for about 10-15 minutes or until warm.
Then cut each wedge and enjoy!
DISCOVER HEALTH-CRUSH
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Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.
