These Blood Orange and Currant Scones are the perfect breakfast quick bread to celebrate blood orange season in all its beauty. It is said that scones originated in Scotland in the 1500s. Made with flour, butter, sugar, salt and baking powder these can be ready in 30 minutes making for a buttery breakfast bread that is the perfect addition to a cup of morning coffee or tea.
This version uses blood oranges and currants to compliment a sweet and tart scone that is deliciously slathered with clotted cream or salty butter and good jam. Scroll down below to see how we make these for a quick breakfast.
Ingredient List for these Blood Orange and Currant Scones
The ingredient list for these delightful scones is simple. All you need are:
- All-purpose flour, butter, sugar, kosher salt and baking powder: a variety of scone recipes have these essential ingredients. For savory scones, we’ll decrease the amount of sugar but since this is slightly on the sweeter side, we’ll use about 1/4 cup.
- Blood Orange Zest: You can use Navel or Valencia oranges if blood oranges are not available. However, if you can still snag these in late spring they are worth using in this recipe. The zest is unbelievably fragrant and the flavor is sublime.
- Dried Currants: I really love dried currants and use them in my granola recipes. They worked beautifully in these scones too. If you don’t have currants, swap for dried cranberries. Orange and cranberry pair wonderfully together making this a delicious combo.
Prepping the Scones
To make these Blood Orange and Currant Scones in about 30 minutes:
- First, zest blood oranges into a large mixing bowl. Add granulated sugar and, using your fingers, vigorously rub the zest into the sugar. The sugar should become fragrant and turn a light shade of orangish pink.
- To the same bowl, add in the all-purpose flour, baking powder, and salt. Use a whisk to combine everything together.
- Add butter to the bowl and using your fingers or a pastry blender, mix the butter into the flour mixture until it is the size of peas. Stir in the currants. Add buttermilk and using a fork or heavy duty spatula, stir the mixture until it forms into a shaggy dough.
- Turn the dough out onto a lightly floured work surface. Gently pat the dough into a rectangle, about 1-inch thick. Fold the dough in half then pat it down into a rectangle angle. Repeat the process about 2 more times. Pat the dough into an 8-inch by 8-inch square that is approximately 1 inch thick. Use a sharp knife or bench scraper to cut evenly into 6 triangles or squares.
- Transfer the scones to the prepared baking sheet. Brush the top of each scone with the half and half or cream. Sprinkle with turbinado sugar, if desired.
- Bake scones for 20 to 25 minutes, until they are golden brown and cooked through.
Storing Scones
Scones are best enjoyed on the day made. However, you can store any leftover scones in an airtight container or resealable bag for up to 2 days. They can also be frozen for up to 2 months.
More Breakfast Ideas
More scone recipes are coming to this blog soon. The beauty of recipes like this is that we can adapt them to the changing seasons. Stay tuned for more of those seasonal scone recipes soon!
For more breakfast ideas check out:
Let me know if you make this recipe by tagging me on Instagram. I can’t wait to see what you make!
In the meantime, cheers to the next nourishing meal. ❤️
Blood Orange and Currant Scones
Ingredients
- 1 tablespoon blood orange zest from two blood oranges
- 1/4 cup granulated sugar
- 2 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter cold and cut into cubes
- 1 cup dried currants or dried cranberries, unsweetened
- 1 cup buttermilk cold
- 2 tablespoons half and half or heavy cream to brush over scones
- Turbinado sugar for sprinkling optional
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.
- Zest blood oranges into a large mixing bowl. Add granulated sugar and, using your fingers, vigorously rub the zest into the sugar. The sugar should become fragrant and turn a light shade of orangish pink.
- To the same bowl, add in the all-purpose flour, baking powder, and salt. Use a whisk to combine everything together.
- Add butter to the bowl and using your fingers or a pastry blender, mix the butter into the flour mixture until it is the size of peas. Stir in the currants. Add buttermilk and using a fork or heavy duty spatula, stir the mixture until it forms into a shaggy dough.
- Turn the dough out onto a lightly floured work surface. Gently pat the dough into a rectangle, about 1-inch thick. Fold the dough in half then pat it down into a rectangle angle. Repeat the process about 2 more times. Pat the dough into an 8-inch by 8-inch square that is approximately 1 inch thick. Use a sharp knife or bench scraper to cut evenly into 6 triangles or squares.
- Transfer the scones to the prepared baking sheet. Brush the top of each scone with the half and half or cream. Sprinkle with turbinado sugar, if desired.
- Bake scones for 20 to 25 minutes, until they are golden brown and cooked through.
- Scones are best enjoyed on the day made. However, you can store any leftover scones in an airtight container or resealable bag for up to 2 days. They can also be frozen for up to 2 months.
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