Hello one and all– Have you been watching Downton Abbey? I have to admit, a few people I know (myself included) are totally taken with that show. So when the first new episode aired a couple weeks back, there was a crowd around the coffee table in our family room. And the table was overflowing with tea cups and cream and scones and pots of hot tea… We sipped our way back into the threads of stories upstairs and down. We were charmed.
And I found this recipe from from Butchart Gardens in British Columbia. These scones seemed just the thing to nibble on with our tea. And they were as good as I had hoped– tender and slightly sweet. Just right with piles of whipped cream and marmalade and berries.
ORANGE CURRANT SCONES
2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 sticks butter (3/4 cup)
1/2 cup whole milk
1/2 cup dried currants
grated peel from 1 orange
Whisk together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender (or in a food processor, if you don’t mind cleaning it all up afterwards). Stir in the milk and eggs. And finally mix in the currants and orange peel.
Stir just until it all sticks together in a big clump and turn it out onto your counter. Cut into scones with a cookie cutter and set them onto an ungreased baking sheet at least an inch apart.
Bake at 375 degrees for 15 to 17 minutes until they are golden. Serve them warm from the oven with lots of jam or berries or butter or whipped cream— or any combination of those yummy toppings.