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Orange Currant Scones

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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 minutes
Cook Time 18 minutes
Additional Time 7 minutes
Total Time 45 minutes
Servings 8 scones
Calories 344
Author Laurie McNamara

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.

Nutrition

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