Healthy orange currant scones are bright with orange zest, studded with currants and then drizzled with a delicious orange glaze.
Course Breads & Baked Goods
Cuisine British
Keyword baking, bread, brunch, scones
Prep Time 20 minutesmins
Cook Time 18 minutesmins
Additional Time 7 minutesmins
Total Time 45 minutesmins
Servings 8scones
Calories 344
Author Laurie McNamara
Ingredients
FOR THE SCONES:
1¾cupsunbleached all-purpose flour
1/4cupwheat germ
3tablespoonsugar
1tablespoonbaking powder
1/2teaspoonkosher salt
1/3cupcurrants
1orangezest
1¼cupheavy cream
2tablespoonsunsalted buttermelted
FOR THE GLAZE
1/2orangejuiced
2tablespoonsunsalted buttermelted
3-1/2tablespoonspowdered sugar
Instructions
For the Scones:
Preheat oven to 425 degrees.
Whisk together the flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in zest of one orange and the 1/3 cup of currants. Add cream, and stir just until combined.
Place dough onto a lightly floured surface. Gently work the dough to form a round ball. With the palms of your hand form in to a flat 8 inch circle, about a 1/2 inch thick. Cut into 8 wedges.
Place scone wedges on a non-stick baking sheet or 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.
For the Glaze:
In a small bowl combine melted butter, orange juice and powdered sugar. Stir. Drizzle over warm scones.