Desserts · Original adaptation
Orange-Currant Scones Recipe
A home-sized batch of tender currant scones brightened with orange zest and finished with a little milk before baking.
Inspired by Junior Bake Off, Season 4, Episode 5
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Bake it at home
Orange-Currant Scones
- Prep
- 20 min
- Bake
- 16 min
- Total
- 36 min
- Makes
- 8 scones
Ingredients
- 300 g plain flour
- 50 g caster sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- Finely grated zest of 1 orange
- 75 g cold unsalted butter, cubed
- 100 g currants
- 1 large egg
- 120 ml whole milk, plus extra for brushing
Method
Heat the oven to 220 C, or 200 C fan, and line a baking sheet with baking paper.
Whisk the flour, sugar, baking powder, salt, and orange zest in a large bowl. Rub in the cold butter until the mixture resembles coarse crumbs, leaving a few pea-size pieces.
Stir in the currants. Whisk the egg with the 120 ml milk, pour most of it into the flour mixture, and combine gently. Add the remaining liquid only if dry flour remains.
Turn the dough onto a lightly floured surface and fold it over itself three times without kneading. Pat it to a 2.5 cm thickness.
Cut eight rounds with a 6 cm cutter, pressing straight down. Arrange them on the lined sheet and brush the tops lightly with milk.
Bake for 14 to 16 minutes until risen and golden. Cool for 10 minutes before serving warm.
From the episode
Heat Five
This adaptation starts from the episode's british baking brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
