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Orange-Currant Scones

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Orange-Currant Scones

Orange-Currant Scones recipe

 

Yield

18 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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cup sugar
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2 ½ teaspoons baking powder
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¾ teaspoon salt
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½ teaspoon baking soda
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½ cup butter, unsalted
chilled, cut into pieces (1 stick)
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½ cup vegetable shortening
chilled, solid, cut into pieces
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1 cup buttermilk
plus 2 tablespoons, chilled
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¾ cup currants
dried, or raisins, or dried cranberries
1 tablespoon orange zest
grated
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1 x sugar
additional
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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79 ml sugar
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13 ml baking powder
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3.8 ml salt
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2.5 ml baking soda
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118 ml butter, unsalted
chilled, cut into pieces (1 stick)
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118 ml vegetable shortening
chilled, solid, cut into pieces
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237 ml buttermilk
plus 2 tablespoons, chilled
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177 ml currants
dried, or raisins, or dried cranberries
15 ml orange zest
grated
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1 x sugar
additional
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Directions

These scones are terrific with butter and honey or marmalade.

Preheat oven to 425℉ (220℃).

Line large baking sheet with foil.

Stir flour, ⅓ 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 ¾ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 32434% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 291mg 12%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 34%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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