Orange Currant Scones

15 ingredients
7 steps

Ingredients

  • FOR THE SCONES:
  • 1-3/4 cup Unbleached All-purpose Flour
  • 1/4 cups Wheat Germ
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Kosher Salt
  • 1 whole Orange, Zested (Reserve Juice For Glaze)
  • 1/3 cups Currants
  • 1-1/4 cup Heavy Cream
  • 2 Tablespoons Unsalted Butter, Melted, To Brush On Scones Before Baking
  • _____
  • FOR THE GLAZE:
  • 2 Tablespoons Unsalted Butter, melted
  • 1/2 whole Orange, Juiced
  • 3-1/2 Tablespoons Powdered Sugar

Directions

  1. 1
    For the scones:
  2. 2
    Preheat oven to 425 degrees F. Whisk together the flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in the orange zest and the currants. Add cream, and stir just until combined.
  3. 3
    Place dough onto a lightly floured surface. Gently work the dough to form a round ball. With the palms of your hand form dough into a flat 8-inch circle, about a 1/2 inch thick. Cut into 8 wedges.
  4. 4
    Place scone wedges on a non-stick baking sheet or a sheet lined with parchment paper. Brush the tops and sides with the melted butter. Bake until lightly golden brown, about 14-18 minutes depending on your oven. Transfer to a wire rack and let cool slightly. Serve with butter or glaze.
  5. 5
    For the glaze:
  6. 6
    In a small bowl combine melted butter, reserved orange juice and powdered sugar. Stir. Drizzle over warm scones.
  7. 7
    Serve with hot coffee or tea!

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