Orange Currant Scones
These orange currant scones have a wonderful tangy and sweet flavor! They are naturally sweetened and are a perfect side for breakfast or afternoon tea!
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.