Orange-Pecan Scones Recipe

Name: Orange-Pecan Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 orange, zest of; 3 -4 tablespoons fresh orange juice; 1/2 cup dried currant; 3 cups unbleached white flour; 5 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup cold unsalted butter; 1 egg yolk; 2/3 cup buttermilk; 1 tablespoon milk; 1/4 cup small pecan pieces, coarsely chopped

Servings: persons

1 orange, zest of
3 -4 tablespoons fresh orange juice
1/2 cup dried currant
3 cups unbleached white flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 egg yolk
2/3 cup buttermilk
1 tablespoon milk
1/4 cup small pecan pieces, coarsely chopped

1
Preheat the oven to 400u00b0F Plump the currants in the orange juice. Sift the dry ingredients together. Cut the butter into small pieces and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse meal. Add the currants and juice.
2
Stir the zest into the buttermilk, add it to the dry ingredients, and stir until the mixture is moistened.You may need to add a little more buttermilk. Do not overmix.
3
Turn the dough out onto a floured board and gently form into a round about 1 inch high. Cut the round into 8 wedges and place 1 inch apart on a baking sheet stacked on top of another sheet. (The double pan is necessary to keep the bottoms from browning too quickly.) Whisk the egg yolk and milk together and lightly brush the scones with the mixture. Sprinkle with the pecans. Bake until the scones are ligthly browned, about 20 minutes.
4
VARIATION: Apricot-Walnut Scones: Chop 1/2 cup dried apricots into small pieces and use them in place of the currants. Plump the apricots in the orange juice and prepare the scones as directed, substituting walnuts for the pecans.

1067

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 orange, zest of, 3 -4 tablespoons fresh orange juice, 1/2 cup dried currant, 3 cups unbleached white flour, and more.

Yes, Orange-Pecan 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.

Orange-Pecan Scones

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