Looking for a quick and tasty treat to enjoy with your afternoon tea or brunch? These Quick Orange-Currant Scones are perfect! In just 20 minutes, you can have a batch of warm, fluffy scones ready to serve.
With the zesty twist of candied orange and a bit of sweetness, these scones will make any gathering special. Whether it's a cozy high tea or a weekend brunch with friends, these scones will surely impress! Why buy store-bought scones when you can make them from scratch quickly?
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Easy Orange and Currant Scones with Vanilla
So, why should you make these scones? Thanks to the candied orange zest and currants, they're quick, easy, and flavorful. The orange zest gives them a refreshing citrusy flavor, and the currants add sweetness and a nice texture.
They're great on their own, but they'll be a real treat with a little orange jam with ginger. And trust me, the best way to enjoy them is warm, straight from the oven. You'll be reaching for one… maybe two… or even three—they're that good!
Key Ingredients
You'll find the full list in the recipe card, but here are some helpful tips:
- Candied orange zest: You can use fresh orange zest if you prefer. Just chop it finely and mix it with sugar for the same sweet flavor.
- Currants: You can swap these for raisins or dried cranberries for a different flavor.
Instructions in 4 Easy Steps
- Step 1: Preheat the oven to 465°F (240°C). Sift the flour, baking powder, sugar, and salt together three times to make the dough light. Grate the frozen butter into the flour mixture, rubbing it in until it resembles coarse breadcrumbs.
- Step 2: Stir in the currants and chopped candied orange zest. Add the cold milk all at once, gently mixing until the dough is sticky (stickier dough means fluffier scones!).
- Step 3: Put the dough on a floured surface. Fold it 4–5 times to create layers. Press the dough into a rectangle about 6x4 inches and 1 inch thick. Use a 2-inch cutter to cut out the scones.
- Step 4: Brush the tops with milk and sprinkle with sugar. Bake for 10 minutes until they're golden brown.
Top Tip
- Keep the dough as sticky as possible for the fluffiest scones.
- When cutting out the scones, don't twist the cutter. This keeps the layers intact for a fluffier texture.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 tablespoons butter, frozen, grated
- 1 tablespoon candied orange peel, chopped finely
- 1 tablespoon currants
- ½ cup milk, cold
- 1 teaspoon vanilla extract
- 1 tablespoon milk, for brushing
- 1 tablespoon fine granulated sugar, for sprinkling
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the oven to 465 °F.
- Sift the flour, baking powder, sugar, and salt three times to make the dough lighter.1¼ cups all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt, 1 tablespoon sugar
- Rub the frozen grated butter into the flour mixture until it resembles coarse breadcrumbs.2 tablespoons butter
- Stir the currants and chopped candied orange zest into the mixture.1 tablespoon candied orange peel, 1 tablespoon currants
- Add the cold milk and vanilla extract at once and gently mix with a wooden spoon until you have a sticky dough.½ cup milk, 1 teaspoon vanilla extract
- Place the dough on a lightly floured surface. Sprinkle some flour on top.
- Fold the dough 4–5 times to create layers.
- Press the dough into a rectangle, about 6 × 4 inches (15 × 10 cm) and 1 inch (2 cm) thick.
- Use a 2-inch (5 cm) cookie cutter to cut out scones. Important: Do not twist the cutter—this will preserve the layers.
- Place the scones carefully on a baking sheet without pressing them down.
- Re-form the leftover dough into a square 1 inch (2 cm) thick and cut out more scones.
- Brush the tops of the scones with milk and sprinkle with granulated sugar.1 tablespoon milk, 1 tablespoon fine granulated sugar
- Place the scones in the oven and bake for 10 minutes until golden brown.
Notes
- Lemon-Currant Scones: Swap the orange zest for lemon zest for a refreshing twist.
- Cinnamon-Orange Scones: Add a pinch of cinnamon for a cozy, spiced flavor that pairs perfectly with the orange zest.
- Room temperature: These scones are best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to 2 days.
- Freezer: Freeze the unbaked scones on a tray and transfer them to a bag. When ready to enjoy them, bake straight from the freezer at 465 °F (240 °C) for 12–15 minutes.
Nutrition
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