Back when I was single and living on the coast (Vancouver) I used to follow the Greens Restaurant (in San Fransisco), even bought their cookbook “Field of Greens” by Annie Somerville. It’s a vegetarian cook book with fabulous recipes, tastes and flavours. I tried out a few back in the day and loved every one of them. I am ready to get back to some vegetarian cooking and happily still have the cook book for inspiration. This is one recipe I have made many times and adore.
- 1 orange zested
- 4 tbsp orange juice fresh squeezed
- 1/2 cup dried currants stems removed
- 3 cups all-purpose flour
- 5 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter
- 2/3 cup buttermilk
- 1 egg yolk
- 1 tbsp milk
- 1/3 cup pecan pieces toasted
- Preheat your oven to 400F.
- After scanning your currents for stems, plump them in a bowl in the orange juice.
- Mix together your dry ingredients. Cut the butter into small pieces and cut it into the dry mixture using a pastry blender. Do this until the mixture resembles coarse meal. Add in your currant/orange juice. Add your orange zest to the buttermilk, give it a quick stir. Add to dry ingredients and mix until moistened. Do not over mix. If you find batter slightly dry add another tbsp of buttermilk.
- Put your dough on a lightly floured counter and form into a round, 1 inch high. Cut like a pizza into approximately 8 wedges. Place on parchment lined baking sheet ensuring they are about 1 inch apart. Stack another cookie sheet underneath to keep bottoms of scones from browning too quickly.
- Whisk together egg & milk and brush onto the tops of the scones. Sprinkle with toasted pecans. Bake until lightly browned on top, 15-20 minutes.
- Serve warm with butter or jam. Makes 8 scones.