Tuesday, March 12, 2013

Cara Cara Orange Currant Scones

Not being Irish I always sort of felt left out on St. Patrick's day. Unfortunately it's no secret that what started out as a celebration of liberation has turned into a revelation in inebriation. But now I can join in in my own sweet way and for me that means scones.

It wouldn't be St. Patty's day without scones. And one of my all time favorite scone combinations is orange currant. Currants seem so traditional and the orange just brings a freshness to the flavor.  I used cara cara oranges this time since that's what I've been buying lately. They're sweet and juicy with a dark orange skin and a gorgeous pink red interior. 

I must say the scones turned out fantastic! Tender and moist- a real melt-in-your-mouth experience. We were pretty much powerless over them and my husband eat 3 in a row without even blinking.

I've adapted this recipe to use up some sourdough starter. If you don't have any laying around just bump the flour up to 1 and 3/4 cups and the ricotta up to 1/2 cup. This recipe is fairly fool proof, so please feel free to experiment. Originally it called for heavy cream but I had ricotta on hand so there you go. Or should I say there you erin go bragh.

orange currant scones

1/4 cup currants
1 tablespoon fresh orange juice
1 and 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
2 tablespoons raw cane sugar
1/4 teaspoon salt
1/2 cup cold butter, cut up
1/2 cup sourdough starter
1/4 cup ricotta cheese
1 egg
1 teaspoon orange rind

for the glaze
1 cup confectioners' sugar
1-2 tablespoons fresh orange juice
1 teaspoon orange rind

Preheat oven to 350 degrees. In a small bowl combine orange juice and currants and set aside. Whisk together flour, baking powder, sugar and salt in a large bowl and cut in the cold butter until mixture is crumbly. In a medium bowl whisk together starter, ricotta cheese, and egg. 

Add currants and orange rind to flour mixture and stir just to distribute. Add ricotta cheese mixture and mix with a wooden spoon until a dough forms. Turn dough out onto a lightly floured surface and pat into a even circle roughly 8 inches in diameter and 3/4 inch high.

With a floured 2 inch cutter cut out scones and place on a parchment lined cookie sheet. Bake for 12-15 minutes or until lightly browned around the edges. Cool on a wire rack.

When scones are cool, combine confectioners' sugar and orange juice and spread evenly over tops of scones. Makes about 12 medium scones. 

Print Friendly and PDF

1 comment:

  1. These look delicious - I love the brightness of flavour that orange adds to any bake and I can imagine these scones would be very hard to resist!