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!
Orange Cream Scones are Traditional English Scones
Almost everything is the same about this recipe and my English Scones recipe, except this one has orange zest and vanilla extract, and this one 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!
See more Scone Recipes Here. Browse Breakfast Ideas or Tea Party Foods.
A Note About 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. They are tart with just the tiniest hint of sweetness. And they are really good for your health, especially for your eyesight. I highly recommend them and buy them in bulk when I place my order for a better price break.
If, however, you are unable to find dried black currants, feel free to use chopped raisins or Zante Currants in their place.
Ingredients for Orange Cream Scones with Currants
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Instructions for Making This Recipe
Preheat oven to 425°F. 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.
Prepare the Dough
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.
Form the 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. You may store scones this way for up to 3 months. When ready to bake them, simply place frozen scones on baking sheet with the following directions.
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 the Scones
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.
This recipe will make 10-12 scones.
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Orange Cream Scones with Currants
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
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Instructions Click to Start Cooking
- Preheat oven to 425°F. 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.
