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Mini Orange-Currant Scones


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  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter - (1 stick) cut small pieces
  • 1/2 cup currants
  • 1 egg
  • 1/2 cup heavy cream
  • Zest of 1 orange
  • Granulated or turbinado sugar for sprinkling


Servings 16


Step 1

Preheat an oven to 350 degrees. Lightly grease a mini scone pan.

In the bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles pea-size crumbs. Transfer to a large bowl, add the currants and stir to mix. In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed, into a 9-inch square about 3/4 inch thick. Cut into 4 equal-size squares, then cut each square diagonally into 4 triangles. Press each triangle into a well of the prepared pan. Sprinkle each scone lightly with sugar. Bake until the scones are golden, about 25 minutes.

Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving.

This recipe yields 16 mini scones.

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