Cream Scones with Currants and Orange

Name: Cream Scones with Currants and Orange
Yield: makes 8 scones
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 8 tablespoons (1 stick) cold butter, cut into small pieces; 1/2 cup currants; 1 egg; 1/2 cup heavy cream; 1 tablespoon freshly grated orange zest

December 9, 2011

There isn’t much difference in baking time between convection and regular ovens when you bake scones, only 5 to 10 minutes. The difference is in the wonderful texture, moist tender crumb, and golden, delicate crust that you can expect from the convection oven.

Recipe notes

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