- 6 TBSP unsalted butter, chilled and cubed
- 1 3/4 cups all-purpose flour (can use mixture of all-purpose and whole wheat pastry flour)
- 1/3 cup granulated or raw sugar, plus extra for garnish
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup NatureBox Zingy Currants
- 1 egg
- 1/3 cup sour cream (light or regular)
- 2 TBSP milk
- 1 TBSP orange juice
Preheat oven to 400 degrees F.
In a food processor or in a large bowl using a pastry blender, cut the butter into the flour mixture until crumbly. Add the zingy currants and stir in with a fork.
In a separate bowl, beat together the egg, sour cream, milk and orange juice. Pour over the ingredients in the other bowl and mix with a fork until the dough is moist and begins to hold together.
Flour hands and gather the dough into a loose ball, then turn out onto a floured surface. Roll to about 3/4 inch thickness.
Cut out triangles and place on an ungreased baking sheet or a baking sheet lined with parchment paper. Sprinkle sugar over the tops of the scones.
Bake for 13-15 minutes, or until scones become golden-brown and firm to touch. Transfer to a cooling rack. Serve warm.
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Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.