Recipe: Oatmeal Currant Scones

OATMEAL CURRANT SCONES


1 2/3 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar plus additional for sprinkling
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups old-fashioned oats
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
Finely grated zest from 1 large navel orange
2/3 cup well-shaken buttermilk plus additional for brushing
1/2 cup dried currants Special equipment: a 2 1/4-inch round cookie cutter
 
Preheat oven to 425ºF.
Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl.
Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms. Turn dough out onto a lightly floured surface and gently knead 6 times.
Pat dough into a 1-inch-thick round, dusting surface with more flour if necessary. Cut out as many scones as possible with cutter, dipping it in flour before each cut, and transfer scones to a lightly buttered large baking sheet. Gather scraps into a ball, then pat into a round and cut out more scones in same manner.
Brush tops of scones with buttermilk and sprinkle lightly with sugar. Bake in middle of oven until golden brown, 15 to 18 minutes, and transfer to a rack.
Serve warm or at room temperature.

• Scones can be made 2 hours ahead, cooled, and kept at room temperature.

Makes 12 scones.

Lemon Curd

3 eggs                                               
1/2 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 cup sugar
 
In top part of a double boiler, beat eggs until frothy.  Stir in lemon juice, sugar and melted butter.  Place over simmering water.  Stir constantly for 20 minutes.

The mixture should become slightly thickened.  Remove from heat and spoon into a pint-sized container.  Cool to room temperature, cover and refrigerate for at least two hours before serving.  Keeps well for two weeks.

Devonshire Cream 

1 cup heavy whipping cream
1/2 cup powdered sugar
1 1/2 teaspoons white vanilla extract (I cannot find white so I use the regular)
1       8 -ounce carton sour cream
 
Beat whipping cream sugar, and vanilla until stiff.  Fold sour cream into this mixture and refrigerate.  Serve with warm scones.
 

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