Cape Breton Scones

Sift together dry ingredients of 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1 teaspoon of salt. 

Stir into the flour–

zest of 1 orange

and 1 cup dried currants.

Combine liquid ingredients together, whisking–

1 slightly beaten large egg, 1/2 cup sour cream, 3 tablespoons buttermilk and 1/4 cup grapeseed oil.  Add into flour mixture.

Knead dough several times on a very lightly floured surface.

Form into 2 circles, 6 inches in diameter, lightly patted down with fingers.

Brush heavy cream on the surface of dough rounds.

Cut into triangle wedges.

Position on ungreased baking sheet, oven preheated, set to 425 degrees F.

Bake for 12 minutes, then check for doneness internally, possibly needing several more minutes of baking time; but check every 3 minutes after the first 12 minutes until they are done, alternating on sides so that they do not brown too much per side.

Now for the flavored butter for the scones when they are out of the oven– Beat 1/2 cup of real salted butter (no imitation) that is softened with 1/2 cup honey, juice of 1 orange, grated zest of 1 lemon,

2 teaspoons ground cinnamon, 2 tablespoons of sugar and 1/4 teaspoon vanilla extract.

The sweet citrus butter will melt over scones when applied while warm, melting into the centers if desired to do so.  Along with the butter, this is a very good recipe for scones.