Make the most of winter season with a scone made from oranges and currants.
2 cups gluten-free all-purpose flour*
½ cup sugar, divided
1 tablespoon baking powder
½ teaspoon salt
¼ cup cold butter
½ cup dried currants
2 tablespoons fresh orange zest, divided
¾ cup buttermilk
2 large eggs
3 tablespoons heavy whipping cream
¼ cup butter, melted
• Preheat oven to 425°.
• Line 2 baking sheets with parchment paper. Set aside.
• In a large bowl, combine flour, ¼ cup sugar, baking powder, and salt, whisking to combine. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add currants and 1 tablespoon orange zest, tossing to combine. Set aside.
• In a small bowl, combine remaining ¼ cup sugar and remaining 1 tablespoon orange zest. Using fingers, rub zest into sugar until well blended and sugar is orange. Set aside.
• In another small bowl, combine buttermilk and eggs, whisking until incorporated. Add to flour mixture, stirring to combine. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until a dough forms.)
• Turn dough out onto a lightly floured surface, and roll to a ½-inch thickness. Using a 2-inch cutter, cut as many scones as possible from dough, rerolling scraps only once. Place 2 inches apart on prepared baking sheets.
• Brush tops of scones with cream.
• Bake until edges are light golden brown, approximately 10 minutes. Cool slightly on wire racks.
• Dip warm scones in melted butter, and sprinkle with orange sugar.
*For testing purposes, we used Gluten Free Pantry all-purposeflour (glutino.com). Using another brand may yield different results. Sift or whisk flour before measuring.