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Currant Orange Scones

Currant Orange Scones


1/4 cup Torani Cassis Syrup

2 Tbsp. Torani Tangerine Syrup

2 cups flour

2 tsp. baking powder

1/4 tsp salt

1 tsp grated orange zest

4 Tbsp. butter, chilled and cut into pieces

1/4 cup currants

1 egg lightly beaten

2 Tbsp. heavy cream


Preheat the oven to 425 F. In a food processor, mix the flour, baking powder, salt and zest. Add the butter and pulse to mix. Add the currants and pulse again. Mix the egg with the Black Currant syrup and the cream in a separate bowl. With the motor running, pour the egg mixture into the food processor and mix just until it starts to form a dough. Turn out the dough onto a floured surface and pat into a circle. Cut into wedges and bake for 12 to 15 minutes, or until golden brown. Transfer to a rack to cool and brush the tops with Tangerine syrup.

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