Orange Currant Scones
Brighten up your mornings with these irresistible Orange Currant Scones, a delightful balance of sweet and citrusy flavors that are perfect for breakfast or a cozy afternoon treat. Made with tender, buttery dough and infused with fragrant orange zest, these scones are elevated by bursts of chewy dried currants in every bite. The recipe comes together effortlessly with simple ingredients and just 15 minutes of prep, making it an easy yet impressive option for any occasion. For a touch of sparkle and crunch, sprinkle coarse sugar on top before baking. Serve them warm with a dollop of clotted cream or your favorite jam for an indulgent treat that’s sure to satisfy. Ideal for special brunches or everyday enjoyment, these scones are a must-try for fans of classic baked goods with a twist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Heavy cream
- 1 large Egg
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 0.5 cup Dried currants
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, orange zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
Fold in the dried currants, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle.
Using a sharp knife or a bench scraper, cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the tops of the scones with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 13-15 minutes, or until the scones are lightly golden on the edges.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.2 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
