["in food processor, combine flour, sugar, baking powder & salt & pulse to combine - add butter & pulse until pea-size crumbs form - transfer to lg bowl & stir in currants - in sm bowl whisk together egg, cream & orange zest until blended & add to flour mix - use fork to stir to form lg, moist clumps of dough - turn dough onto lightly floured surface & press together c hands until dough comes together - roll out dough flouring as needed into 10"" round about 3/4 "" thick - cut into 8 equal-size wedges - press ea wedge into well of prepared scone pan or place wedges 1"" apart on baking sheet - bake until golden, about 25 mins - invert scone pan onto wire rack & lift off pan or transfer fr baking sheet to rack - cool"]
113
kcal
Calories
58
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 2 cups flour - 1/4 cup sugar - 3 tsp baking powder- 1/2 tsp salt - 8 tbls cold butter cut into sm pieces - 1/2 cup currants - 1 egg - 1/2 cup heavy cream - zest of 1 orange.
Yes, Orange Currant Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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