• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Orange-Currant Scones Jb

  • Recipe Submitted by on

Category: Breads, Desserts, Breakfast

 Ingredients List

  • 3 c All purpose flour
  • 1/3 c Sugar
  • 2 1/2 ts Baking powder
  • 3/4 ts Salt
  • 1/2 ts Baking soda
  • 1/2 c (1 stick) chilled unsalted
  • -butter, cut into pieces
  • 1/2 c Chilled solid vegetable
  • -shortening, cut into pieces
  • 1 c Plus 2 tablespoons chilled
  • -buttermilk
  • 3/4 c Dried currants
  • 1 tb Grated orange peel
  • Additional sugar


These scones are terrific with butter and honey or marmalade.

Preheat oven to 425F. Line large baking sheet with foil. Stir flour, 1/3
cup sugar, baking powder, salt and baking soda in large bowl to blend. Add
butter and shortening; using fingertips, rub in until coarse meal forms.
Add 1 cup buttermilk, currants and orange peel. Stir gently until dough
comes together in large moist clumps.

Gather dough into ball. Transfer dough to lightly floured work surface.
Gently knead 3 or 4 turns to combine will. Divide into 2 pieces; flatten
into 3/4-inch-thick rounds. Using floured knife, cut each round into 8
wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2
tablespoons buttermilk and sprinkle with additional sugar.

Bake scones until light golden brown, about 15 minutes. Serve warm or at
room temperature.

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