Currant, Orange, and Anise Scones

Currant, Orange and Anise Scones
Serves 16

Scones:
4 cups all-purpose flour
4 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
3/4 lbs. unsalted butter, cold, cut into .5 inch pieces
5 large eggs, lightly beaten
1 cup heavy cream, cold
3/4 cup currants mixed with 1 tablespoon of flour
2 tablespoons anise seeds
Zest of one orange

Egg Wash: 1 egg mixed with 1 tablespoon heavy cream

Orange glaze: whisk together 2 tablespoons milk with confectioner’s sugar until thick; add 1 teaspoon orange zest and 1/8 teaspoon orange juice.

1. In a standing mixer bowl combine flour, sugar, baking powder and salt. Add the butter and mix until the mixture resembles course crumbs. Fold in the currants.

2. In a separate bowl combine eggs, heavy cream, zest, anise seeds until mixed thoroughly. Add to flour mixture and mix until just blended, about 1 minute. It should be a shaggy rough dough.

3. Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently press the dough into an 11-by-7 inch rectangle, about 1 inch thick. Using a sharp knife or pastry wheel, cut the dough into 16 triangles.

4. Place triangles on prepared baking sheets, chill for 1 hour before baking or over night (at this point, you can freeze the unbaked scones in a resealable bag until ready to bake, up to 3 weeks.)

5. Remove scones from refrigerator and let sit for 20-30 minutes before baking. Preheat oven to 375˚F

6. Brush scones with egg wash and bake for 30-35 minutes, rotating sheets halfway through, until tops are golden and flecked with brown spots. Transfer to a wire rack to cool. Serve warm or at room temperature.

7. Dip in orange glaze before serving.