Ooh, my favorite!


Orange Currant Scones with sweet orange butter
February 8, 2010, 9:42 am
Filed under: Recipes

The perfect start to a Sunday morning!  Mom’s had this recipe in her collection forever, and it has gotten a lot of use over the years.  I can still envision the butter and batter stained paper (I think it’s translucent at this point, almost like a piece of vellum), a true sign of a successful recipe.

This recipe is one of my favorites because the scones themselves only have three tablespoons of sugar, so when you add the sweet orange butter it makes for the perfect level of sweetness.  Yes, there are times every now and again when a double-decker streusel coffee cake, or a nice gooey sticky bun is in order, but on this particular weekend I wanted something fragrant and subtle with a touch of sweetness.  (This is also a great way to celebrate citrus season!)

Orange currant scones

4 cups all-purpose white flour

3 tablespoons granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon salt

2 sticks (1 cup) unsalted butter, cut into bits

3 tablespoons freshly grated orange zest (from about 2 navel oranges)

1 1/2 cups dried currants

1 cup plus 2 tablespoons buttermilk

2 large eggs

1 egg slightly beaten for brushing on top of scones.

In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. Add butter and zest and beat until mixture resembles coarse meal. Beat in currants. In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.

Preheat oven to 350°F. and line 2 baking sheets with parchment paper. Form scone mix into two mounds slightly flattened.  Cut dough into six slices and brush with egg. Bake for 20 minutes or until golden brown.  Do not overcook!!!!

Note:  I like to soak the currants in the 2 eggs or in a liquor so they plump up.

Sweet orange butter

1 stick  butter, softened

1 Tablespoon orange zest

2 Tablespoons powdered sugar

Cream butter until smooth, then add powdered sugar and zest and mix well.  Pour into small serving dish and place in refrigerator to cool.


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