Best Orange Currant Scones Ny Times Recipes

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ORANGE CURRANT SCONES



Orange Currant Scones image

Categories     Bread     Milk/Cream     Mixer     Egg     Breakfast     Brunch     Bake     Currant     Orange     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 scones

Number Of Ingredients 11

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 well-shaken buttermilk
2 large eggs
1/4 cup granulated raw sugar (turbinado or Demerara)

Steps:

  • 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. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes.
  • Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.

ORANGE-CURRANT SCONES



Orange-Currant Scones image

Make and share this Orange-Currant Scones recipe from Food.com.

Provided by southern chef in lo

Categories     Scones

Time 28m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup currants
3/4 cup buttermilk
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon grated orange rind
1/3 cup cold butter, cut up
milk
sugar

Steps:

  • Combine currants and buttermilk in a small bowl.
  • Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
  • Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden.

ORANGE-CURRANT SCONES



Orange-Currant Scones image

Delicious warm or cool, these pretty scones are wonderful served with clotted cream, crème fraîche, flavored butters or cream cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 20

Number Of Ingredients 10

1/2 cup currants
1 3/4 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1 tablespoon grated orange peel
1 egg, beaten
4 to 6 tablespoons half-and-half
1 egg white, beaten

Steps:

  • Heat oven to 400°F. Soak currants in enough warm water to cover 10 minutes to soften; drain.
  • Mix flour, sugar, baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl.
  • Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough in half. Roll or pat each half into 6-inch circle, about 1/2-inch thick. Place on ungreased cookie sheet; brush with egg white.
  • Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges.

Nutrition Facts : Calories 105, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg

ORANGE-CURRANT SCONES



Orange-Currant Scones image

Categories     Fruit     Breakfast     Brunch     Bake     Currant     Orange     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 11

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1 cup plus 2 tablespoons chilled buttermilk
3/4 cup dried currants
1 tablespoon grated orange peel
Additional sugar

Steps:

  • Preheat oven to 425°F. Line large baking sheet with foil. Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in large bowl to blend. Add butter and shortening; using fingertips, rub in until coarse meal forms. Add 1 cup buttermilk, currants and orange peel. Stir gently until dough comes together in large moist clumps. Gather dough into ball. Transfer dough to lightly floured work surface. Gently knead 3 or 4 turns to combine will. Divide into 2 pieces; flatten into 3/4-inch-thick rounds. Using floured knife, cut each round into 8 wedges. Transfer wedges to prepared baking sheet. Brush with remaining 2 tablespoons buttermilk and sprinkle with additional sugar.
  • Bake scones until light golden brown, about 15 minutes. Serve warm or at room temperature.

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