Orange Currant Sourdough Scones are a delightful twist on the classic scone, combining the bright citrus notes of fresh orange zest with the subtle sweetness of currants and the unique tang of Sourdough.
Perfectly flaky with a golden crust, they’re a great way to use Sourdough Starter and create a flavorful, tender treat ideal for breakfast, brunch, or afternoon tea. Furthermore, the natural acidity of the sourdough pairs beautifully with the vibrant orange, while the currants add just the right touch of sweetness in every bite. Whether enjoyed warm with a pat of butter or served alongside your favorite jam, these Orange Currant Sourdough Scones are sure to become a new favorite!
Orange Currant Sourdough Scones Ingredients
For the Orange Currant Sourdough Scones
- Sunrise Heritage White Flour
- Organic Cane Sugar
- Baking Powder
- Pink Salt
- Active Sourdough Starter
- Mexican Vanilla
- Organic Oat Milk
- Organic Orange Juice
- Orange Zest
- Dried Currants
For the Orange Glaze
Crafting the Orange Currant Sourdough Scone Dough
- First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
- Next, using a Dutch Whisk, mix the ingredients until combined.
- Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
- Next, add in the dried currants.
- Then, add in the grated, cold butter.
- Next, using your hands, mix the butter into the dough until just combined.
- Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.
Preparing to Bake the Orange Currant Sourdough Scones
- Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
- Next, place the dough onto the lightly floured surface.
- Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
- Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
- Then, cut the dough into 8-10 triangles.
- Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.
Baking and Cooling the Orange Currant Sourdough Scones
- First, preheat the oven to 425 degrees Fahrenheit.
- Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
- Then, using a pastry brush, brush the melted butter on top of each scone.
- Next, bake the Orange Currant Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
- Then, remove the baked scones from the oven and set them on a wire cooling rack.
- Finally, allow the scones to cool for about 10 minutes before glazing them.
Glazing the Orange Currant Sourdough Scones
- First, combine the ingredients for the Orange Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
- Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
- Then, using a spoon, gently drizzle the glaze over the top of the scones.
- Finally, sprinkle more dried currants on top of the glazed scones.
Serving and Storing the Orange Currant Sourdough Scones
The Orange Currant Sourdough Scones are delicious served as on charcuterie boards or as a brunch or an after dinner dessert. Furthermore, these are festive enough to enjoy any day of the year and especially on holidays.
To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.
On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!
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Orange Currant Sourdough Scones
Orange Currant Sourdough Scones are a delightful twist on the classic scone, combining the bright citrus notes of fresh orange zest with the subtle sweetness of currants and the unique tang of Sourdough.
Ingredients
For the Orange Currant Sourdough Scones
- 2 1/2 - 3 c. Sunrise Heritage White Flour
- 1/4 c. Organic Cane Sugar
- 1 tbsp. Baking Powder
- 1 tsp. Pink Salt
- 3/4 - 1 c. Active Sourdough Starter
- 1 tsp. Mexican Vanilla
- 1 c. Organic Oat Milk
- 1/2 c. Salted Butter, Cold and Grated
- 2 tbsp. Organic Orange Juice
- 1 tbsp. Orange Zest
- 1/2 c. Dried Currants
For the Orange Glaze
- 2 c. Powdered Sugar, Sifted
- 2 tbsp. Organic Orange Juice
- 1 tsp. Orange Zest
- 1 tsp. Mexican Vanilla
- Pinch of Salt
- Dried Currants (Optional for Garnish)
Instructions
Crafting the Orange Currant Sourdough Scone Dough
- First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
- Next, using a Dutch Whisk, mix the ingredients until combined.
- Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
- Next, add in the dried currants.
- Then, add in the grated, cold butter.
- Next, using your hands, mix the butter into the dough until just combined.
- Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.
Preparing to Bake the Orange Currant Sourdough Scones
- Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
- Next, place the dough onto the lightly floured surface.
- Then, using a rolling pin, roll the dough into a circle or square about 1 - 1 1/2 inches in thickness.
- Next, if you've rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
- Then, cut the dough into 8-10 triangles.
- Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.
Baking and Cooling the Orange Currant Sourdough Scones
- First, preheat the oven to 425 degrees Fahrenheit.
- Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
- Then, using a pastry brush, brush the melted butter on top of each scone.
- Next, bake the Orange Currant Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
- Then, remove the baked scones from the oven and set them on a wire cooling rack.
- Finally, allow the scones to cool for about 10 minutes before glazing them.
Glazing the Orange Currant Sourdough Scones
- First, combine the ingredients for the Orange Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
- Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
- Then, using a spoon, gently drizzle the glaze over the top of the scones.
- Finally, sprinkle more dried currants on top of the glazed scones.
Serving the Orange Currant Sourdough Scones
The Orange Currant Sourdough Scones are delicious served as on charcuterie boards or as a brunch or an after dinner dessert. Furthermore, these are festive enough to enjoy any day of the year and especially on holidays.
Notes
Storing the Orange Currant Sourdough Scones
To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.
On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!
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