How To make Soda Bread(Quick) (Callery)

Professional Baker Teaches You How To Make CITRUS SCONES!

Tea scones are delicious, but what do you do when you want to bring a great looking and great tasting treat to your next gathering? You add Currants and Oranges into the mix! Follow along as Chef Anna Olson teaches you how to make amazing Currant Orange Tea Scones. Don't forget to use the recipe in the description!

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Recipe (a list of substitutions are at the end of the recipe)

Makes about 16 tea (small) scones
Prep Time: 15 minutes
Bake Time: 18 minutes

Ingredients

3 cups (450 g) all-purpose flour
¼ cup (50 g) granulated sugar
4 tsp (12 g) baking powder
½ tsp (2.5 g) salt
2 tsp (10 mL) finely grated citrus zest (lemon, lime or orange)
¾ cup (175 g) cold butter, cut into pieces
¾ cup (175 mL) cold milk (1% or 2%)
1 large egg
1 large egg yolk (reserve the white for brushing the scones)
½ cup (125 mL) add-ins (**see note below)
cinnamon sugar for sprinkling

Directions

1. Preheat the oven to 375 °F (190 °C) and line 1-2 baking trays with parchment paper.

2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the grated citrus zest and mix in. Add the butter and cut this in using a pastry cutter, two butter knives or your fingertips, until no large pieces are visible and the mixture is a rough, crumbly texture. Use your hands to rub the mixture between your palms to flatten any butter pieces – this helps to make the scones flaky.

3. In a separate bowl, whisk the milk, egg and egg yolk together. Make a well in the centre of the flour mixture and add the milk all at once. Use a spatula or wooden spoon to mix everything together just until it starts to come together but it is still rough and crumbly. Turn everything out onto a clean surface and sprinkle the add-ins overtop. Use your hands to bring the dough together, and to flatten and fold the dough over a few times – this works the currants into the dough and helps build layers to promote flakiness.

4. Flatten the dough with your hands, to just under an inch (2.5 cm) thick and use a 2 ½-inch (7.5 cm) round cutter to cut out scones. Arrange these on the baking tray, leaving 2 inches (5 cm) between them. Brush the tops of the scones with the egg white and sprinkle with cinnamon sugar. Bake the scones for about 18 minutes, until golden brown on the bottom and lightly browned on top. Cool the scones on a rack

The scones are best enjoyed the day they are baked.

**Add-ins
Raisins
Dried currants
Dried cranberries, blueberries, cherries or other chopped dried fruit
Chopped pecans
Chopped Walnuts
Chocolate Chips (white, milk or dark)
Any combination of the above you might like, to total of ½ cup (125 mL)

Or, for savoury:
1 cup (110g) grated cheese (skip the cinnamon sugar)
1 Tbsp chopped chives, green onions, rosemary or basil

Substitutions

For all-purpose flour:
whole wheat flour, gluten-free flour blend, bread flour

For sugar:
Brown sugar, coconut palm sugar
Maple syrup or honey (reduce milk to ½ cup/125 mL)

For baking powder:
1 ½ tsp baking soda + 1 Tbsp lemon juice added with milk
½ tsp instant yeast (let scone dough sit in fridge overnight)
¼ cup (60 mL) sourdough discard (reduce milk by ¼ cup/60 mL)

For butter:
Salted butter (omit salt)
Virgin coconut oil, margarine (vegan if necessary, not soft, omit salt)

For milk:
Oat, almond, soy or rice milk
Evaporated milk, tinned coconut milk
In a pinch, juice, cold tea or water

For egg & yolk:
Stir 2 Tbsp ground flaxseed into 3 Tbsp water and let sit 1 minute
90 g silken tofu, well-beaten
6 Tbsp (90 mL) additional milk

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2 - cups cold milk
1/4 - cup sugar
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Ice (optional)
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Chocolate syrup (optional)
Oreo crumbs


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