Orange Cream Scones with Currants

Orange Cream Scones with Currants

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This recipe for Orange Cream Scones with Currants is an adaptation of my English Scone recipe that is very similar, and yet I have been turning to this recipe more and more this past year. My daughters love the light orange flavor, and I do too!

Serve Orange Cream Scones at a Tea Party

Almost everything is the same about the recipe except this one has orange zest, vanilla extract, and uses cream instead of milk. They both have black currants, in them–I love black currants. These scones pair wonderfully with Lemon Curd, Orange Marmalade, and Clotted Cream.

I have also found that when you make these scones ahead of time and freeze them that they have the nicest rise when baked. Something every traditional English scone should have! Yay!

 

A Note About Black Currants

Black Currants

When I was researching the ingredients for this recipe, I became consumed with finding real dried black currants to mix into the scones. I found lots of choices for Zante Currants. But those are not really currants. They are more like small raisins. Apparently, the English do not have a problem locating black currants, as they use them in many of their recipes. I finally found dried black currants at Northwest Wild Foods. They are wonderful. I highly recommend them.

 

Ingredients for Orange Cream Scones with Currants

  • all-purpose flour
  • granulated sugar
  • baking powder
  • orange zest
  • salt
  • cold butter
  • half and half cream
  • vanilla extract
  • dried black currants
  • heavy whipping cream (for topping)
  • favorite jam, orange marmalade, lemon curd, or clotted cream

 

Instructions for Making This Recipe

Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Zesting an Orange

Using a fine-edged zester, zest enough orange peel to make 4 teaspoons.

In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, orange zest, and salt.

Mixing Butter Fine Crumbs

Cut the butter into little pieces and add them to the flour mixture, rubbing the butter together with your fingers to break up the butter until the mixture resembles fine breadcrumbs.

Adding Dried Black Currants to the Dough

Add the half and half cream, vanilla extract, and dried black currants. Mix until your dough comes together nicely. The dough may be sticky.

Cutting Out the Round Scones

Spoon the dough onto a floured surface and knead 2-3 times to coat with flour. Press the dough into a circle that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch rounds. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones.

At this point you may freeze the scones for later use, or bake.

To freeze, place rounds of dough onto a baking sheet lined with waxed paper. Freeze for 20-30 minutes until rounds are frozen. Then place the frozen scones in a plastic freezer bag. Freeze up to 3 months.

To bake the scones, place the rounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Brush each with heavy whipping cream to glaze.

Bake until Lightly Browned

Bake in preheated oven for 12-14 minutes until golden brown. Remove from oven and place the scones in a lined bread basket and cover with a tea towel to keep warm until ready to serve.

Serving Orange Cream Scones at Tea Party

This recipe will make 10-12 scones. Serve scones with clotted cream, lemon curd, and orange marmalade or your favorite jam.

See more Scone Recipes Here. Browse Tea Party Ideas Here. 

 

Recipe for Orange Cream Scones with Currants

Orange Cream Scones with Currants

This recipe for Orange Cream Scones with Currants is an adaptation of my English Scone recipe that is very similar. My daughters and I love the light orange flavor!
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Course: Breads, Brunch
Cuisine: England
Keyword: Dried Black Currants, Oranges, Tea Parties
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 15

Equipment

Grater/Zester
Glass Mixing Bowls
Baking Sheet
Silicone Baking Mat

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 4 teaspoons orange zest
  • 1 teaspoon salt
  • 4 tablespoons cold butter
  • 1 cup half and half cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons dried black currants
  • 3 tablespoons heavy whipping cream for topping
  • favorite jam, orange marmalade, lemon curd, or clotted cream condiments for serving

Instructions

  • Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
    Using a fine-edged zester, zest enough orange peel to make 4 teaspoons.
  • In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, orange zest, and salt.
  • Cut the butter into little pieces and add them to the flour mixture, rubbing the butter together with your fingers to break up the butter until the mixture resembles fine breadcrumbs.
  • Add the half and half cream, vanilla extract, and dried black currants. Mix until your dough comes together nicely. The dough may be sticky.
  • Spoon the dough onto a floured surface and knead 2-3 times to coat with flour.
  • Press the dough into a circle that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2-inch rounds.
    Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones.
  • At this point you may freeze the scones for later use, or bake.
    To freeze, place rounds of dough onto a baking sheet lined with waxed paper. Freeze for 20-30 minutes until rounds are frozen. Then place the frozen scones in a plastic freezer bag. Freeze up to 3 months.
  • To bake the scones, place the rounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Brush each with heavy whipping cream to glaze.
  • Bake in preheated oven for 12-14 minutes until golden brown. Remove from oven and place the scones in a lined bread basket and cover with a tea towel to keep warm until ready to serve. Makes 10-12 scones.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 303mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg
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