Based on the black currant recipe from the NY Times. The base can be used with many other ingredients, not just black currant and orange zest.
- 360 g (3 cups) flour, about 100 g could be some sort of whole wheat, the rest AP flour.
- 1 tablespoons sugar. If using zest, rub the zest of an orange of equivalent citrus into the sugar.
- 1 tablespoon baking powder (or just 1 tsp baking soda and 2 tsp cream of tartar)
- ¼ pound (1 stick) cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 1 cup heavy cream
- Egg wash (2 large eggs beaten with 1 tablespoon water)
- 2 tablespoons brown sugar, for sprinkling (optional)
- whatever you want in it, like 1-cup black currants, 2/4 cup 1/2-inch apples, etc
- Heat oven to 350 degrees.
- Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
- Toss dry ingredients together in a large bowl.
- Although you can use a food processor to pulse the butter with the flour, I found using your fingers offers much more control and therefore flakier scone. So using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
- Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is just formed and not more!
- Turn out onto a floured surface and gently mix in your add-ons like currants, kneading dough and currants together just until incorporated.
- Pat dough into a 3/4- to 1-inch-thick rectangle.
- Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles.
- Place them on the baking sheet, spaced out.
- Brush tops with egg wash and sprinkle with brown sugar (if using).
- Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet.
- Serve warm or at room temperature. Eat within 24 hours or refrigerate.