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Preheat oven to 425 degrees F (220 degrees C) and place
the oven rack in the center of the oven. Line a baking sheet with parchment
paper.
In a large
bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and orange
zest. Add the currants to the
flour mixture and stir well. In a small measuring cup whisk together the cream,
egg, and vanilla extract. Add this to the flour mixture and stir just until the
dough comes together.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat, or roll, the dough into a circle
that is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 3 pie-shaped wedges (triangles).
Place the scones on the baking sheet. Brush the tops of the scones with a
little cream.
Bake
for about 15 to 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and transfer to a wire rack to cool.
Makes 6
scones.
Source:
Daley, Regan. 'In
the Sweet Kitchen'. Random House Canada. Toronto: 2000.
Mushet, Cindy. 'Baking
with the American Harvest Newsletter.' April/May 1994 Issue. Santa Monica.
CA
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