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Orange-Scented English Scones

8 oz (1 3/4 cups) all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 Tbs. sugar
Grated zest of 1 medium orange
4 oz. (8 Tbs.) cold unsalted butter, cut into 1/3-inch cubes
3/4 cup butter milk
2 Tbs. turbinado sugar (optional)

Heat the oven to 400 F. Combine the flour, baking powder, salt,
and sugar in an electric mixer. Using the paddle attachment, mix
in the orange zest. Add the butter and mix just until coated with
flour. The butter chunks should remain fairly large--no less than
half their original size. With the mixer set on a slow speed, add
2/3 cup of the buttermilk and mix until just absorbed. Stop mixing
when the dough begins to pull away from the sides of the bowl.

Scrape the dough from the bowl and shape it into a ball. With
well-floured fingers, pat the dough into a 7-inch-diameter disk.
Cut the disk into quarters and then again into eighths. Set the
scones on a baking sheet lined with kitchen parchment and brush
the tops with the remaining buttermilk. Sprinkle with turbinado
sugar and bake until well browned, about 15 to 20 minutes.
Yields 8 medium scones.


Add 1/2 cup dried currants, dried cranberries, dried cherries, bits of
chocolate, or fresh blueberries.


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