Scones: Orange Currant
by Lishka DeVoss

YIELD 8 to 12 scones

INGREDIENTS

1/4 pound (1 stick) cold unsalted butter, cut into tbsp cubes
1 cup currants (or raisins, dried cranberries or small chunks of other dried fruit)
2 tbsp raw brown sugar, for sprinkling (optional)

BOWL (whisked together):
3 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1 tsp kosher salt
Freshly grated zest of 1 orange or tangerine

PREP:
1 large egg, lightly beaten
1 cup heavy cream

WASH (whisked together):
1 large egg
1/2 tbsp water

PREPARATION

1. Preheat oven to 325º F and line baking sheet with parchment.

2. Using fingertips or a pastry cutter, rub butter into BOWL just until butter pieces are the size of peas and covered with flour.

3. Make a well in the center and pour in PREP. Mix together by hand until a shaggy dough is formed. (Add more cream if too dry.)

4. Turn out onto a floured surface, gently mix in currants, kneading just until incorporated.

5. Pat dough into a 3/4- to 1-inch-thick rectangle. Cut in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place on baking sheet, spaced out.

6. Brush tops with WASH and sprinkle on sugar (if using). Bake until light golden brown — about 22 minutes — rotate pan front to back halfway through. Let cool slightly on baking sheet. Serve warm or at room temperature. Eat within 24 hours.

Updated 2025-07-14

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