A scottish quick bread, scones may have derived their name from the stone of destiny (or Scone), the place where Scottish Kings were once crowned. Other sources claim that the word comes from schoonbrot or sconbrot, meaning "fine white bread".
Scones were traditionally made with oats and cooked on a griddle, while modern version are generally prepared with flour and baked in the oven.
Hmmm, let's forget about the history of scone now .. just prepare your ingredients and start baking, and than you will find why this recipes so simply and delicious off course..
315 g all purpose flour
60 gr sugar
3 tsp baking powder
1/2 tsp salt
125 gr chilled un-salted butter, cut into small pieces
100 gr currants
125 ml heavy cream
zest of 1 orange
granulated sugar for sprinkling
Preheat an oven 350 F / 180 C. Lightly grease a mini scone pan
In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the currants and stir to mix.
In a small bowl, whisk together the egg, heavy cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.
Turn the dough out onto a lightly floured surface and press together, with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 23 cm square about 2 cm thick. Cut into 4 equal-size squares, the cut each square diagonally into 4 triangles. Press each triangles into a well of the prepared pan. Springkle each scone lighlty with sugar. Bake until the scones are golden, about 25 minute.
Invert the pan onto a wire rack and lift off the pan. Let the scone cool for minutes before serving.
If you don't have any scone pan, you still can make a pretty scone as you like. You just need to roll up the dough and using any kind of cookie cutter or just make like a simply bread.