There isn’t much difference in baking time between convection and regular ovens when you bake scones, only 5 to 10 minutes. The difference is in the wonderful texture, moist tender crumb, and golden, delicate crust that you can expect from the convection oven.
Recipe information
Yield
makes 8 scones
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover a rimless cookie sheet with parchment paper.
Step 2
In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, baking powder, and salt and pulse to combine. Add the butter and pulse on/off until the mixture resembles pea-sized crumbs.
Step 3
Transfer the dough to a large bowl, add the currants, and stir to mix. In a small bowl, whisk together the egg, cream, and orange zest until blended and add to the flour mixture.
Step 4
Stir with a fork until the dough makes moist clumps. Turn out onto a lightly floured surface and press together with your hands until the dough comes together.
Step 5
Place the dough on the cookie sheet and pat into an 8-inch round about 3/4 inch thick. Score into 8 equal-sized wedges using the straight edge of a knife, cutting all the way through the dough, but leaving the wedges in place.
Step 6
Bake on the center rack until golden, 15 to 20 minutes.
Lemon-Raisin Scones
Step 7
Substitute 1/2 cup golden raisins for the currants and 1 tablespoon freshly grated lemon zest for the orange zest.
Cranberry-Tangerine Scones
Step 8
Substitute 1/2 cup dried cranberries for the currants and 1 tablespoon freshly grated tangerine zest for the orange zest.
Almond-Cardamom Scones
Step 9
Increase the sugar to 1/2 cup. Add 1 teaspoon ground cardamom to the flour mixture. Replace the currants with 1 cup chopped almonds. Shape and bake as directed.
