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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Into a stand mixer fitted with a paddle attachment, combine the flours, sugar, baking powder and salt. | 2. Over low speed, add the butter cubes and mix just until the mixture resembles a coarse meal, about 3 minutes. | 3. Add the currants and orange zest, and mix just to combine. | 4. In a medium bowl, whisk together the egg, half-and-half and orange juice. With the mixer running, slowly add the liquid ingredients until incorporated, careful not to over mix. | 5. Remove the dough from the bowl and place on a lightly floured surface. Press the mixture together to form a cohesive mass. Roll or press to a thickness of 1 inch and cut into desired shapes (scraps may be re-rolled one time and cut again). | 6. Place the scones on a parchment-lined baking sheet about 1 1/2 inches apart, and cover and chill overnight (or freeze for 1 hour). Shortly before baking, heat the oven to 375 degrees. | 7. Brush the scones with the heavy cream and sprinkle over the turbinado sugar. Bake the scones until risen, the bottoms are browned and the tops are golden-brown in spots, 25 to 35 minutes, depending on the oven. Rotate the scones halfway through baking to ensure even coloring. | 8. Remove the scones and cool on a wire rack. | 9. Once cool, make the orange frosting. In the bowl of a stand mixer or in a large bowl, combine the powdered sugar and butter. Mix using the paddle attachment (or a hand mixer) until the butter is softened and incorporated. | 10. With the mixer running, slowly add the orange juice. Add the milk, 1 tablespoon at a time, until the frosting is just pourable. | 11. Brush or drizzle the frosting over the scones. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1 2/3	2/3		-	-	-	-
cake flour	1 1/3	1/3		661.2533	142.5348	14.9787	1.5709
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
baking powder	3 3/4	teaspoons		9.1425	4.7782	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	1/2	cup	cut	171.0	7.857	5.343	14.4
butter	2	tablespoons	cut	171.0	7.857	5.343	14.4
sultana	1/4	cup		-	-	-	-
orange zest	2	tablespoons		11.64	3.0	0.18	0.024
egg	1			71.5	0.36	6.28	4.755
half	1/4	cup		-	-	-	-
half	3	tablespoons		-	-	-	-
orange juice	3/4	teaspoon		6.975	1.6119999999999999	0.1085	0.031
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
turbinado sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
orange juice	1	tablespoon		6.975	1.6119999999999999	0.1085	0.031
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.