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!
Preheat oven to 425F 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.