How to make orange current scones

Need a pick me up in mid day? Try this recipe for orange currant scones. Scones with a spot of hot tea will make your afternoon energizing. Currant scones are like a biscuit only softer, semi sweet and filled with orange soaked currants. Currants are tiny raisins made from the Zante grape. If you don’t want to use currants you can use raisins. Serve currant scones with clotted cream or jams & jellies. You will love this simple recipe.

What makes these scones so tender?

Not over working the dough will make a tender scone.  In addition, a well is formed inside the flour mixture where heavy cream and egg is added.  Once you add the liquid ingredients, gently add the orange soaked currants.  With a fork, bring the outside flour mixture into the well with liquids and gently mix to blend.  No kneading the dough.

How to make orange currant scones- flour & egg mixture

Turn the dough onto a floured surface, and pat dough into a half inch thickness. With floured 2″ round cookie cutter, cut out 12-15 scones. Place on parchment lined baking sheet. Brush scones with egg wash, 1 beaten egg mixed with 1 tablespoon water. Place scones in hot 375 degree oven and bake for 12-15 minutes.

How to make orange currant scones- doug mixed

How to cut out currant scones

Tip: Cut scones without twisting the cookie cutter, use a punch and lift method. Twisting cutter will cause the scone to bake lop sided.

How do you keep the scones from spreading during baking?

Scones will spread on your baking sheet if you do not chill the cut scones for 15 minutes before baking.  The scones bake at a high temperature of 375 degrees for about 12-15 minutes. These are so delicious you will want to make a double batch.

Do the scones freeze well?

Yes, after baking they will freeze well, in fact if you want to mix up the dough and cut into rounds the night before, you can, just wrap in plastic and foil to prevent freezer burn.  Remove from freezer and bake at 375 F.  No need to thaw before baking. In fact it is better that you don’t thaw before baking.

What is a scone anyway?

It’s like a sweetened biscuit but cut into triangles or rounds and baked at a high temperature.  Most scones are made with flour, sugar, baking powder and salt with butter and heavy cream as the liquid. Scones are flavored with dried or fresh fruits, nuts, chocolate and other flavors.  However, some scones can be savory using herbs in the flour butter mixture.  Whatever way you like your scone, they are tender little biscuits originally created in Scotland.  Served at teas, breakfast, lunch, or afternoon snack.  They are delicious and easy to make.

How to make orange current scones


Orange Currant Scones

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Tender buttery, semi sweet flakey scones filled with orange flavored currants. Perfect for tea party or a high tea, a classic scone.

  • Author: Liz Bushong
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Total Time: Soak-overnight, chill 15-30 minutes
  • Yield: 1215 scones 1x
  • Category: Bread-Tea Scones
  • Method: Baking
  • Cuisine: English


Units Scale

1/2 cup currants

3 tablespoons orange juice, tested Valencia

2 cups all purpose flour

11/2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons butter, grated, well chilled

1 beaten egg, room temperature

1 egg + 1 tablespoon water for egg wash

1/2 cup heavy cream, well chilled

Devonshire cream

1 cup heavy whipping cream, well chilled

1 cup sour cream

68 tablespoons confectioner’s sugar

1/2 teaspoon vanilla-optional


1. Soak currants in orange juice overnight or at least 60 minutes.

2.Grate butter with box grater, place butter on wax paper and freeze 15 minutes.

3.In bowl of food processor fitted with steel blade, add flour, sugar, baking powder, salt and frozen butter. Pulse until butter is texture of cornmeal. Transfer to medium mixing bowl. Make a well in center of flour mixture, add orange juice with currants, toss with a fork.

4. Make another well in flour mixture add, egg, whipping cream with a fork until well blended.

5. Turn out dough onto floured surface, knead dough about 10 times until dough is smooth. Pat dough into a 1/2″ thickness, dip 2″ cookie cutter in flour and cut out scones. Use a punch and lift method instead of twisting the cutter when cutting out scones.

6.Place on a parchment lined baking sheet. Brushed scones with egg wash, place in refrigerator to chill while oven gets to 375 degrees. At least 15 minutes or more.

7. Bake in a preheated oven at 375 degrees for 12-15 minutes or until lightly browned.  Remove from oven and cool before serving.

Serve with Devonshire Cream- jams or jellies

In medium mixing bowl, whip chilled heavy cream, sour cream and confectioner’s sugar on high speed until smooth and creamy. Add vanilla extract if desired.  Store chilled in refrigerator until ready to serve.

Yield: 2 cups

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