Developed for the opening of Stars Café, these scones took the neighborhood by storm.

Serves 10

Ingredients

3 cups plus 2 tablespoons all-purpose flour
½ cup plus 2 tablespoons granulated sugar
1 ¼ teaspoons kosher salt
1 ¼ teaspoons baking soda
2 ½ teaspoons baking powder
10 ounces (20 tablespoons) cold unsalted butter, cut into 1-inch pieces
2 cups old-fashioned rolled oats
1 cup dried currants
Grated zest of 2 oranges
¾ cup buttermilk
Flour for dusting

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, salt, baking soda, and baking powder in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Scatter the butter pieces over the top and mix on low speed until the butter is the size of small peas. Add the oats, currants, and orange zest and mix until incorporated. Slowly pour in the buttermilk and continue to mix on low speed until the dough comes together, about 30 seconds.

On a lightly floured work surface, roll or pat out the dough ¾ inch thick. Cut out 10 circles each 3 ½ inches in diameter. Place the circles on the prepared baking sheet.

Bake until golden brown, about 20 minutes. Serve warm or at room temperature.

Planning Ahead…
The scones may be baked a day ahead, but they taste best fresh from the oven. You may make the dough, cut out the scones, cover, and refrigerate overnight, and then bake them in the morning.

Reprinted with permission from Classic Stars Desserts by Emily Luchetti. Copyright © 2007. Published by Chronicle Books. www.chroniclebooks.com