Orange Pecan Scones

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Light and moist, these are perfect for breakfast or with afternoon coffee. Recipe is from fields of greens. Variation included for apricot-walnut scones

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Steps

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Preheat the oven to 400f plump the currants in the orange juice.

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Sift the dry ingredients together.

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Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal.

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Add the currants and juice.

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Stir the zest into the buttermilk , add it to the dry ingredients , and stir until the mixture is moistened.

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You may need to add a little more buttermilk.

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Do not overmix.

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Turn the dough out onto a floured board and gently form into a round about 1 inch high.

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Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet.

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Whisk the egg yolk and milk together and lightly brush the scones with the mixture.

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Sprinkle with the pecans.

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Bake until the scones are ligthly browned , about 20 minutes.

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Variation: apricot-walnut scones: chop 1 / 2 cup dried apricots into small pieces and use them in place of the currants.

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Plump the apricots in the orange juice and prepare the scones as di.

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Ingredients

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orange, zest of, fresh orange juice, dried currant, unbleached white flour, sugar, baking powder, salt, unsalted butter, egg yolk, buttermilk, milk, pecan pieces