The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Orange-Currant Scones
Page 479
Cuisine: English/Scottish | Course Type: Quick Breads/Muffins
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Recipe Reviews
southerncooker from Boomer, NC
I really love scones and am always on the look out for new recipes to try. I searched and searched our local markets for dried currents with no luck. I really wanted to make these so I did some research on the Internet and found that raisins were a good substitute for the currents.
I halved this recipe since I didn't need so many scones. I was in a baking mode since it's snowing outside that also was a consideration for why I made a half recipe. Not sure who I'd share them with since hubby and son aren't bit fans.
The orange zest in these give them a wonderful flavor and they smell wonderful baking. They would make a great snack, breakfast or brunch addition and taste wonderful with hot tea or coffee.
Queezle_Sister from Salt Lake City, UT
These scones are sweet, rich, and very tender. I love currents, and here they gave that zing of sweetness in every bite, which was nicely balanced by the tartness of the orange zest.
These were very easy to put together - only about 5 minutes. But I didn't give the recipe the full 5 stars because they were too rich, and perhaps a tad dry.
andrew from Vancouver Island, BC
These are delicious scones, and very simple and fast to prepare. I didn't have an orange to zest, but had some lovely orange oil I'd picked up at a gourmet store for just this eventuality. It meant they didn't have any orange flecks in them, which would have looked nice, but they tasted very nice - citrus and sweet. She calls for a scant half cup of sugar which doesn't seem like much but I think I'd try reducing this a tiny bit next time I make them as they were fairly sweet.
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