Home Kitchen Orange Currant Scones

Scones are quite biscuit-esque. Sweet scones are usually studded with fruit, citrus zest or chocolate. While savory scones can have cheese, herbs and, well savory ingredients. They are known to be a little dry, that’s why scones pair nicely with tea, coffee or beer:). I like my sweet scones drizzled with a glaze, and I think that should be a law.

These scones I am giving you today are healthy-ish scones… they have wheat germ in them!

What the heck is wheat germ?

The “germ” is the part of a grain, the embryo if you will, that is removed during the milling process. It’s the reproductive part that germinates in order to grow a plant! It’s truly good for you with tons of Vitamin E, fiber, folate and has a lot of essential fatty acids! Simply to name a few! You can add wheat germ to pancakes, muffins, scones, protein shakes or my childhood go-to… sprinkled on top of yogurt. Mmmmm!

Did you know all that? I didn’t know all that!? Gotta love Wikipedia… the Mecca of all things knowledgeable!

To Make These Orange Currant Scones Set out:

• unbleached all-purpose flour
• wheat germ
• sugar
• baking powder
• kosher salt
• currants
• zest of an orange
• heavy cream
• unsalted butter, melted

In a mixing bowl, measure and add 1-3/4 cups unbleached all-purpose flour, 1/4 cup wheat germ, 3 tablespoon sugar, 1 tablespoon baking powder and 1/2 teaspoon kosher salt.

Zest one whole orange. Entirely. Completely. Zested.

And add it to the dry ingredients.

Along with the zest goes the 1/3 cup of currants; whisk all the ingredients together. Make sure you break up the zest so that it is dispersed evenly!

Pour in the 1-1/4 cup of heavy cream.

With a heavy-duty rubber spatula, mix the ingredients until simply combined.

Transfer the dough onto a clean-lightly-dusted-with-flour work surface.

And shape into a ball.

Flatten to a 1/2 inch thick with the palm of your hand and then cut into eighths. I use my bench scraper thingy and it works lovely, but a knife would work too!

Arrange on a non-stick sheet pan, you could also line with parchment paper for unfussy clean up… I’m however out of parchment paper, so looks like more dishes for this girl!

Brush the melted butter over the tops and sides of the scones evenly. Or unevenly… it genuinely doesn’t matter. Does it? I mean it’s butter.

Bake for about 14-18 minutes.

Watch these carefully; mine were a tad bit darker than they should be. But I’m not above scraping the bottom dark spots off and still eating them!

And they were LOVELY!

With my coffee nearby, I was ready to dig in but I noticed it was missing something.

So I whipped up a speedy glaze of powdered sugar, fresh orange juice and butter.

And poured it on top! The glaze spilled onto the plate which I happily pushed my crumbs into, ahhh glaze soaked scone crumbs. Now that’s heaven! The orange flavor is memorable! Worth keeping scones and Worth keeping glazes.

Oh, and as a side note; my girls had them as an after school snack, they completely LoVeD them!

Enjoy! And if you give this Orange Currant Scone recipe a try, let me know! Snap a photo and tag me on twitter or instagram!