Orange-Currant Scones

Recipe from Heather Bertinetti

Adapted by Julia Moskin

Updated Oct. 16, 2023

Orange-Currant Scones
Tony Cenicola/The New York Times
Total Time
30 minutes
Rating
4(690)
Comments
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The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there's less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants. —Julia Moskin

Featured in: Biscuits and Scones Share Tender Secrets

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Ingredients

Yield:8 to 12 scones
  • 3cups all-purpose flour
  • 2tablespoons sugar
  • 1tablespoon baking powder
  • Freshly grated zest of 1 orange or tangerine
  • ¼pound (1 stick) cold unsalted butter, cubed
  • 1large egg, lightly beaten
  • 1cup heavy cream
  • 1cup currants, or use raisins, dried cranberries or small chunks of other dried fruit
  • Egg wash (2 large eggs beaten with 1 tablespoon water)
  • 2tablespoons brown sugar, for sprinkling (optional)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.

  2. Step 2

    Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.

  3. Step 3

    Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.

  4. Step 4

    Pat dough into a ¾- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.

  5. Step 5

    Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

Ratings

4 out of 5
690 user ratings
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Comments

Mer

Wow! Have made these several times. Wonderful flavor and texture, easy and reliable. Made a few small changes: added a pinch of salt, used half of a beaten egg and a small bit of water for the egg wash, cut the scones smaller, baked for 25 minutes. Am looking for a reason to make them again.

Virginia Reyerse

I noticed that no salt was used in the recipe. At least a tsp. would be better!

Alice

Things I do differently: first soak fruit in hot water; cut up butter and put in freezer while assembling ingredients; use food processor; use only one egg for egg wash; cut into 16 pieces; use turbinado sugar for crunch and glitter. Am thinking about trying recipe this with frozen blueberries.

Chihuahua

It’s a great recipe. But 2 large egg for brush is little too much. That makes scones surface too wet. So I only use little heavy cream for brushing. I used three pieces of Trader Joe’s Sweetened dried orange slices instead currants . Next time I will use four pieces. At about 22 minutes I turned temperature down to 325 degrees and added additional 5 minutes. I may place the rack to the top.

Kristine

Had no heavy cream so used the equivalent amount of Greek yogurt. Tangy and delicious.

Alexandra

I read in another recipe to freeze the butter and then grate it into the flour mixture. There’s less chance of overworking the batter while keeping the butter extra cold. The butter melts as the scones bake, releasing steam which creates air pockets and lighter scones. Whatever the science, this works very well for me.

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Credits

Adapted from “Bake It, Don’t Fake It,” by Heather Bertinetti

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