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Feb 18, 2006 02:06 PM

Zuni Cafe Orange-Currant Scones

  • l

I have made these twice and love them. Second time I used half & half instead of milk and it came out delicious. I would like to take this recipe beyond orange rind and currants but am at a lost of what and how much to substitute. Any ideas about using maple syrup as an icing or in the scone?

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  1. I suppose you could make a glaze w/ maple syrup, powdered sugar, and water (and/or Cointreau?), but I wonder if it would overwhelm and be too sweet.

    Other combos might be lemon zest and dried cherries, cranberries, raspberries, or blueberries. I like lime zest w/ cranberries and blueberries too. Or what about crystallized ginger, lemon zest, and cardamom? Lots of possibilities here...

    Thanks for reminding me that I need to try this recipe! This is the perfect weekend to bake some scones.

    1 Reply
    1. re: Carb Lover

      I am crazy for the cranberry walnut scones they sell at my local Peets. It's a great combo - the sourness of the cranberries, the sweetness of the sugar, and the buttery/oily flavor from the butter and walnuts. Perfecto.

    2. I made the below scones this morning. As usual, I didn't follow the recipe exactly. I used about 2 TB Meyer lemon zest instead of 1 TB orange zest and dried cherries instead of currants. I sifted the dry ingredients, used superfine sugar, and added a dash of vanilla extract. Before baking, brushed a little heavy cream on top and sprinkled on tiny bit of lemon zest and granulated sugar.

      While the scones tasted "fine", they didn't do much for me. Flavor seems rather muted and texture is dry and crumbly. I think it needs more salt and cream instead of milk. I think I rolled them out too thinly (as I thought they'd puff a bit more w/ 4 tsp. baking powder), and I would make smaller ones next time. I can't say I'm excited to eat the rest of them, which is a bummer when I have quite a few and I don't think husband will get into them. They did taste better w/ the Seville orange marmalade served alongside.

      I used 8 oz. of Plugra and once again, it was fabulous! I'm a total Plugra convert now! Lended a remarkable flakiness that reminded me of the quiche crust I made recently. Sugar was faint but there, but I would use cake or pastry flour instead of AP in any future scone recipe. This is probably the recipe I've liked the least from the cookbook so far, but I can't like everything from it. I will try JudiAu's scone recipe the next time I'm in the mood...

      I'm feeling too lazy to paraphrase the Zuni recipe esp. since I didn't care for it, but if anyone is interested, let me know.


      1 Reply
      1. re: Carb Lover

        Totally agree about the Plugra. Also fab is Celles sur Belle (or something like that). You never really had butter until you try this stuff.

      2. I made the Zuni recipe a few weeks ago for my 12 y.o. sons. I left out the fruit, as they had requested, and they did not like them. GF and I thought they were wonderful!

        1. large dice pitted prunes and fresh English walnuts....a combo made in heavn'

          also, dark chocolate and large dice candied ginger.