Metropolitan Bakery | Since 1993

Orange Currant Scones

James perfected this recipe while he was the pastry chef at the White Dog Cafe. The currants, buttermilk, and orange zest add a subtle dimension to this traditional tea time food. Scones taste best when the dough is made the day before and refrigerated for 12 to 24 hours before being baked.

Makes 14 scones.


  • ​4 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • Grated zest of 2 oranges
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • 1 1/2 cups of dried black currants
  • 3/4 cup buttermilk
  • 2 large eggs
  • 2 tablespoons heavy or whipping cream


  1. In the bowl of a heavy-duty mixer, combine the flour, sugar, baking powder, baking soda, salt and orange zest. Add the butter to the flour mixture and toss. With a paddle attachment at low speed, mix the butter into the flour mixture until the mixture resembles a coarse meal. Stir in the currants.
  2. In a small bowl, whisk together the buttermilk and eggs, pour over the flour mixture and beat at low speed until the dough is evenly moistened and comes together. Scoop the dough onto a piece of plastic wrap; flatten into a 21 inch by 4 inch rectangle. Wrap the dough and refrigerate 2 hours or overnight.
  3. Meanwhile, preheat the oven to 375 degrees. LIne 2 large baking sheets with parchment paper or use nonstick baking sheets.
  4. Unwrap the chilled dough; place on a cutting board. Cut the dough crosswise into 7 (3 inch) strips, then cut each strip into 2 triangles. Brush the tops with cream. Separate the triangles, then transfer, 2 inches apart, to the prepared baking sheets. Bake 20 to 25 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, until golden. Cool on wire racks. Serve slightly warm.

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