Zuni Café Orange Currant Scones

From 1987 – 1997, Judy Rodgers’ Zuni Café in San Francisco served delicious scones.  With the sun streaming through the tall windows, and classical music playing in the background, during those years this combination was one of the best beginnings to a Sunday morning in the Bay Area.  Here is our adaptation.

For 12 scones:

3 cups all-purpose flour (13 ounces)  (King Arthur unbleached all-purpose, or freshly milled soft white wheat berries, 10 oz., plus freshly milled hard wheat berries, 3 oz., or 13 oz. freshly milled spelt berries)

Scant ½ cup sugar

4 teaspoons baking powder

1/8 teaspoon salt

½ pound cold salted butter (2 sticks)

3/4 cup dried currants

1 tablespoon freshly grated orange zest

1 large egg

½ cup whole milk (or substitute the juice of one orange for part of the milk)

Preheat the oven to 350°.  Line two baking sheets with parchment paper.  Combine the dry ingredients.

Cut in the butter until it is the size of small peas (by hand works best but a food processor will work, too).  Add the currants and orange zest and toss well.

Whisk together the egg and milk.  Add to the dry mixture and blend lightly.

Divide into two balls.  Pat out each circle to about 1 1/2”  thickness.  Cut into 6 wedges.  (One of the circles can be frozen raw to use another day).

Bake until golden brown and firm to the touch, about 20 – 25 minutes.