Orange-Currant Scones

Dairy Free
Health score
1%
Orange-Currant Scones
35 min.
20
89kcal

Suggestions


Indulge in the delightful flavors of our Orange-Currant Scones, a perfect treat for your morning meal, brunch, or even as a light dessert. These scones are not only delicious but also dairy-free, making them a fantastic option for those with dietary restrictions. With a preparation time of just 35 minutes, you can whip up a batch that serves 20 people, ensuring there's plenty to share with family and friends.

The combination of sweet currants and zesty orange peel creates a harmonious balance that will awaken your taste buds and brighten your day. Each scone is light and fluffy, with a golden-brown exterior that beckons you to take a bite. The subtle sweetness from the sugar and the richness of the butter or margarine make these scones irresistible.

Whether you enjoy them fresh out of the oven or at room temperature, these Orange-Currant Scones are versatile enough to complement your favorite morning beverage or stand alone as a satisfying snack. So gather your ingredients, preheat your oven, and get ready to impress your guests with this delightful recipe that captures the essence of a cozy brunch gathering. Your kitchen will be filled with the warm, inviting aroma of freshly baked scones, making it a moment to savor.

Ingredients

  • 0.5 cup currants 
  • 1.8 cups flour all-purpose
  • tablespoons sugar 
  • 2.5 teaspoons double-acting baking powder 
  • 0.3 teaspoon salt 
  • 0.3 cup butter 
  • tablespoon orange zest grated
  •  eggs beaten
  •  egg whites beaten
  • tablespoons frangelico 

Equipment

  • bowl
  • baking sheet
  • oven
  • blender

Directions

  1. Heat oven to 400°F. Soak currants in enough warm water to cover 10 minutes to soften; drain.
  2. Mix flour, sugar, baking powder and salt in medium bowl.
  3. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl.
  4. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough in half.
  5. Roll or pat each half into 6-inch circle, about 1/2-inch thick.
  6. Place on ungreased cookie sheet; brush with egg white.
  7. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.
  8. Cut each circle into 10 wedges.

Nutrition Facts

Calories89kcal
Protein7.69%
Fat33.76%
Carbs58.55%

Properties

Glycemic Index
13.1
Glycemic Load
8.07
Inflammation Score
-2
Nutrition Score
2.431739124267%

Nutrients percent of daily need

Calories:88.87kcal
4.44%
Fat:3.38g
5.2%
Saturated Fat:0.72g
4.5%
Carbohydrates:13.19g
4.4%
Net Carbohydrates:12.7g
4.62%
Sugar:4.09g
4.54%
Cholesterol:8.18mg
2.73%
Sodium:125.15mg
5.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.73g
3.47%
Selenium:4.72µg
6.75%
Vitamin B1:0.09mg
6.22%
Folate:21.6µg
5.4%
Manganese:0.09mg
4.62%
Vitamin B2:0.08mg
4.58%
Iron:0.67mg
3.74%
Calcium:37.18mg
3.72%
Vitamin B3:0.71mg
3.55%
Phosphorus:31.85mg
3.18%
Vitamin A:151.1IU
3.02%
Fiber:0.49g
1.95%
Copper:0.03mg
1.44%
Potassium:47.52mg
1.36%
Magnesium:4.45mg
1.11%
Vitamin E:0.15mg
1.01%
Vitamin B6:0.02mg
1.01%