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Orange-Currant Scones

From the collection
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6 scones


I use this scone recipe more often than any other because the orange-currant combination seems to go well with almost any breakfast or brunch dish. Also, these scones are not too sweet and have a delicious delicate texture. This recipe is adapted from The Zuni Café Cookbook, by Judy Rodgers.


cups flour
¼ cup sugar
2 tsp. baking powder
¼ tsp. salt
8 Tbsp. butter (1 stick)
¼ cup currants
1 Tbsp. orange zest
~ Juice from half an orange
1 egg
¼ cup milk


  1. Preheat oven to 350 degrees.
  2. Whisk to combine flour, sugar, baking powder, and salt. Cut in butter until the butter bits are pea-sized.
  3. Add currants and orange zest. Add orange juice, egg, and milk, and stir to combine.
  4. Flour work surface. Pat dough into a 7-inch circle, and cut into 6 wedges.
  5. Place wedges about 2 inches apart on a parchment-lined baking sheet. Bake 25 to 30 minutes or until light golden-brown. Cool on baking sheet for 5 minutes before serving.


For mini scones, divide the dough into two disks, patting each to approximately 5 inches in diameter. Cut each disk into 6 wedges. Bake for about 18 to 20 minutes, or until light golden-brown. Cool on baking sheet for 5 minutes before serving. Yields 12 small scones.

This content is from the Meera S.T. Vargo collection.

There is 1 comment on this item
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100% recommend this recipe
1. by Kim on Jan 1, 2007 at 10:39 AM PST

Yum! I substituted dried cranberries for the currants, and they turned out delicious. Next time I’m going to double the recipe and freeze the extras.

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