bakingglutenfreememories Naval oranges are now in season and so I wanted to make orange currant scones. These scones are my favorite I’ve made so far. They taste like real, buttery scones coupled with a refreshing flavor from the orange juice and grated orange zest. The addition of dried currants brings it to another level of tangy and sweet that is absolutely delicious.
These orange currant scones are also naturally sweetened. I only use a tablespoon of honey to sweeten them because I like the other flavors to stand out as well as I like the option of adding butter, jam, honey, or even cream to the scones. Besides breakfast, they also work perfectly for tea parties!
How to Make Orange Currant Scones
1. In a large bowl, add the flour, salt, and baking soda and stir together. Set aside.
2. Then take the naval orange and grate the rind with a citrus zester until you have about 1 teaspoon of orange zest. Add it to the flour mixture.
3. Next, cut the orange in half and use a juicer to squeeze out all of the juice, until you have 1/4 cup of juice. Set aside.
4. In the bowl of dry ingredients, add in the butter and use a pastry cutter to cut the butter into small crumbs that are well dispersed with the flour. Use a spoon to stir together.
5. Next, add in the beaten egg, orange juice, honey, and dairy-free milk. Mix together until the dough starts to get a little sticky with a few dry crumbs. Add a tablespoon or 2 of extra milk, if needed. Then add in the dried currants and mix until they are well incorporated in the dough.
6. Line a plate with parchment paper and shape the dough on the plate into a 7” x 7” round, flattening it on top. Cover the plate with plastic wrap and place it in the freezer for 10-12 minutes.
7. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat. (make sure your baking sheet can withstand that temperature)
8. Remove the plate from the freezer and use a knife to cut the dough in half down the middle. Then cut each half into thirds until you have a total of 6 triangular scones.
9. Finally, place the scones apart on the baking sheet and bake them on the middle oven rack for 22-23 minutes or until the scones are a light golden brown.
10. Allow the scones to cool for about 5 minutes before transferring them with a spatula to a cooling rack. Serve warm with honey or your favorite jam.
Storage Notes and Tips
- Freezing the dough keeps the butter cold so that it does not melt out of the scones while baking
- Store the scones in an air tight container at room temperature for 2 days or in the freezer, for best results
- If using vegan butter, I’d recommend Miyoko’s European Style Cultured Vegan Butter since I have found it to be a great 1:1 replacement for baking
Orange Currant Scones
Ingredients
- 2½ cups King Arthur Gluten Free Measure for Measure Flour (398g)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon orange zest (optional)
- 6 tablespoons butter, cold (if using vegan butter, I recommend Miyoko's European Style Cultured Vegan Butter)
- 1 egg, beaten
- 1 tablespoon honey
- ¼ cup fresh squeezed juice from 1 medium naval orange (60ml)
- ½ cup + 1-2 tablespoons unsweetened almond or oat milk (123ml + 1-2 T)
- ¼ cup dried currants (32g)
Instructions
- In a large bowl, add the flour, salt, and baking soda. Stir together and set aside.
- Then take the naval orange and grate the rind with a citrus zester until you have about 1 teaspoon of orange zest. Add it to the flour mixture.
- Next, cut the orange in half and use a juicer to to squeeze out all of the juice, until you have a ¼ cup of juice. Set aside.
- In the bowl of dry ingredients, add in the butter. Use a pastry cutter to cut the butter into small crumbs that are well dispersed with the flour. Use a spoon to stir.
- Next, add in the beaten egg, orange juice, honey, and dairy-free milk. Mix together until the dough starts to get a little sticky with a few dry crumbs. Add a tablespoon or 2 of extra milk, if needed. Then add in the dried currants and mix until they are well incorporated in the dough.
- Line a plate with parchment paper (to prevent sticking) and shape the dough on the plate into a 7'' x 7'' round, flattening the top. Cover the plate with plastic wrap and place it in the freezer for 10-12 minutes.
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. (make sure your baking sheet can withstand that temperature)
- Remove the plate from the freezer and use a knife to cut the dough in half, down the middle. Then cut each half into thirds until you have 6 triangular scones.
- Finally, place the scones apart on the baking sheet and bake them on the middle oven rack for 22-23 minutes or until they are a light golden brown.
- Allow the scones to cool for about 5 minutes before transferring them to a cooling rack. Serve them warm with honey or your favorite jam.
The orange currant scone recipe was awesome! Easy to make and great texture. Thank you Melanie!
Thank you very much! I am so happy you enjoyed them!