These Old Fashioned Orange Scones are a timeless treat that brings the warmth of a country kitchen to your table. The dough is incredibly tender, thanks to cold butter cut into flour and enriched with heavy cream. Bright orange zest cuts through the richness, while dried currants add bursts of sweet, tart chew in every bite. They bake up golden brown with a flaky exterior and a soft, cake-like interior. Perfect for a leisurely Sunday brunch, an afternoon tea with friends, or as a comforting snack with a cup of Earl Grey. Simple ingredients come together quickly, making this an accessible yet elegant recipe for any home baker looking to impress without fuss.
Old fashioned orange scone
Description
These Old Fashioned Orange Scones are a timeless treat that brings the warmth of a country kitchen to your table. The dough is incredibly tender, thanks to cold butter cut into flour and enriched with heavy cream. Bright orange zest cuts through the richness, while dried currants add bursts of sweet, tart chew in every bite. They bake up golden brown with a flaky exterior and a soft, cake-like interior. Perfect for a leisurely Sunday brunch, an afternoon tea with friends, or as a comforting snack with a cup of Earl Grey. Simple ingredients come together quickly, making this an accessible yet elegant recipe for any home baker looking to impress without fuss.Ingredients
Directions
-
Preheat your oven to 350°F (175°C).
-
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
-
Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
-
Stir in the grated orange rind and the currants.
-
In a separate small bowl, beat the egg and mix in the cream.
-
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
-
Turn the dough out onto a lightly floured surface and pat it into a round about 6 inches in diameter.
-
Transfer the dough to a baking pan (or place on a parchment-lined baking sheet) and cut into quarters using a sharp knife or bench scraper.
-
Bake for 25 minutes, or until the scones are golden brown on top.
Note
For best texture, ensure the butter is very cold before cutting it into the flour.
Serve warm with clotted cream, jam, or a dusting of powdered sugar.
Leftovers can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
