A constant on our Sunday brunch menu--and a constant reminder of ten years of sleepy weekday morning breakfasts at Zuni. We served breakfast from 1987 through 1997. Everyone loved lingering over a scone, while sipping a third cup of coffee in the warm, bright morning sunlight in an almost empty bar with classical music in the background. Over the years, these scones always outsold sticky buns, fresh fruit turnovers, pain au chocolat, lemon coffee cake, and everything else the pastry department scrambled to bake for the one or two customers who might arrive at 7 in the morning. The Zuni scone is so well loved that we no longer bother making special pastries for Sunday brunch either.
Yield: 12 scones
3 cups all purpose flour (13-½ ounces)
Scant ½ cup sugar
4 teaspoons baking powder
1/8 teaspoon salt
½ pound cold butter (2 sticks)
½ cup dried currants
1 tablespoon freshly grated orange zest
1 large egg
½ cup whole milk
Preheat the oven to 350°. Line two baking sheets with parchment paper.
Combine the flour, sugar, baking powder, and salt in a large bowl and mix well. Cut in the butter until it is the size of small peas. Add the currants and orange zest and toss well.
Whisk together the egg and milk. Add to the dry ingredients and mix and fold until the dough masses and the flour is absorbed. Don’t worry if the dough is a little streaky.
Divide the dough in half and shape into 2 balls. Pat each one into a 6- to 7-inch circle on a lightly floured surface. Roll about 1 inch thick and cut like a pie into 6 wedges each.
Bake until golden brown and firm to the touch, about 25 to 30 minutes. These are best served warm from the oven.