Orange Currant Scones

Healthy orange currant scones are bright with orange zest, studded with currants and then drizzled with a delicious orange glaze.

Scones are very biscuit-esque. Sweet scones are usually studded with fruit, citrus zest or chocolate. While savory scones can have cheese, herbs and, well savory ingredients. They are known to be a little dry, that’s why scones pair nicely with tea, coffee or beer :). I like my sweet scones drizzled with a glaze, and I think that should be a law.

These scones I am giving you today are healthy-ish scones… they have wheat germ in them!

What the heck is wheat germ?

The “germ” is the part of a grain, the embryo if you will, that is removed during the milling process. It’s the reproductive part that germinates in order to grow a plant! It’s super good for you with tons of Vitamin E, fiber, folate and has a lot of essential fatty acids! Just to name a few! You can add wheat germ to pancakes, muffins, scones, protein shakes or my childhood favorite… sprinkled on top of yogurt. Mmmmm!

Did you know all that? I didn’t know all that!? Gotta love Wikipedia… the Mecca of all things knowledgeable!

To Make These Orange Currant Scones You Will Need:

• unbleached all-purpose flour
• wheat germ
• sugar
• baking powder
• kosher salt
• currants
• zest of an orange
• heavy cream
• unsalted butter, melted

In a mixing bowl, measure and add 1-3/4 cups unbleached all-purpose flour, 1/4 cup wheat germ, 3 tablespoon sugar, 1 tablespoon baking powder and 1/2 teaspoon kosher salt.

Zest one whole orange. Entirely. Completely. Zested.

And add it to the dry ingredients.

Along with the zest goes the 1/3 cup of currants; whisk all the ingredients together. Make sure you break up the zest so that it is dispersed evenly!

Pour in the 1-1/4 cup of heavy cream.

With a heavy-duty rubber spatula, mix the ingredients until just combined.

Transfer the dough onto a clean-lightly-dusted-with-flour work surface.

And shape into a ball.

Flatten to a 1/2 inch thick with the palm of your hand and then cut into eighths. I use my bench scraper thingy and it works lovely, but a knife would work too!

Arrange on a non-stick sheet pan, you could also line with parchment paper for easy clean up… I’m however out of parchment paper, so looks like more dishes for this girl!

Brush the melted butter over the tops and sides of the scones evenly. Or unevenly… it really doesn’t matter. Does it? I mean it’s butter.

Bake for about 14-18 minutes.

Watch these carefully; mine were a tad bit darker than they should be. But I’m not above scraping the bottom dark spots off and still eating them!

And they were LOVELY!

With my coffee nearby, I was ready to dig in but I noticed it was missing something.

So I whipped up a quick glaze of powdered sugar, fresh orange juice and butter.

And poured it on top! The glaze spilled onto the plate which I happily pushed my crumbs into, ahhh glaze soaked scone crumbs. Now that’s heaven! The orange flavor is amazing! I love scones and I love glazes.

Oh, and as a side note; my girls had them as an after school snack, they totally LoVeD them!

Enjoy! And if you give this Orange Currant Scone recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 scones

Orange Currant Scones

Healthy orange currant scones are bright with orange zest, studded with currants and then drizzled with a delicious orange glaze.

Prep Time: 20 minutes mins

Cook Time: 18 minutes mins

Additional Time: 7 minutes mins

Total Time: 45 minutes mins

Ingredients

FOR THE SCONES:

• 1¾ cups unbleached all-purpose flour
• 1/4 cup wheat germ
• 3 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/3 cup currants
• 1 orange, zest
• 1¼ cup heavy cream
• 2 tablespoons unsalted butter, melted

FOR THE GLAZE

• 1/2 orange, juiced
• 2 tablespoons unsalted butter, melted
• 3-1/2 tablespoons powdered 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.

Serving: 1g, Calories: 344kcal, Carbohydrates: 38g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 321mg, Potassium: 189mg, Fiber: 2g, Sugar: 12g, Vitamin A: 782IU, Vitamin C: 14mg, Calcium: 135mg, Iron: 2mg

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: British