Rialto Restaurant & Bar

Currant, Orange and Anise Scones

Serves 16

Scones:

4 cups all-purpose flour

4 tablespoons sugar

2 tablespoons baking powder

1/4 teaspoon salt

3/4 lbs. unsalted butter, cold, cut into .5 inch pieces

5 large eggs, lightly beaten

1 cup heavy cream, cold

3/4 cup currants mixed with 1 tablespoon of flour

2 tablespoons anise seeds

Zest of one orange

Egg Wash: 1 egg mixed with 1 tablespoon heavy cream

Orange glaze: whisk together 2 tablespoons milk with confectioner’s sugar until thick; add 1 teaspoon orange zest and 1/8 teaspoon orange juice.

In a standing mixer bowl combine flour, sugar, baking powder and salt.  Add the butter and mix until the mixture resembles course crumbs.  Fold in the currants.

In a separate bowl combine eggs, heavy cream, zest, anise seeds until mixed thoroughly.  Add to flour mixture and mix until just blended, about 1 minute.  It should be a shaggy rough dough.

Turn out the dough onto a lightly floured work surface.  With lightly floured hands, gently press the dough into an 11-by-7 inch rectangle, about 1 inch thick.  Using a sharp knife or pastry wheel, cut the dough into 16 triangles.

Place triangles on prepared baking sheets, chill for 1 hour before baking or over night (at this point, you can freeze the unbaked scones in a resealable bag until ready to bake, up to 3 weeks.)

Remove scones from refrigerator and let sit for 20-30 minutes before baking.  Preheat oven to 375˚F

Brush scones with egg wash and bake for 30-35 minutes, rotating sheets halfway through, until tops are golden and flecked with brown spots. Transfer to a wire rack to cool.  Serve warm or at room temperature.

Dip in orange glaze before serving.