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Mini Orange-Currant Scones

Mini Orange-Currant Scones

Williams Sonoma Recipe

  • Yield: 16 servings ( Serving Size: 1 )
  • Cook time:25 Minutes


  • 2 cup(s) all-purpose flour
  • 1/4 cup(s) sugar
  • 3 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 8 tablespoon(s) chilled unsalted butter cut into smallpieces
  • 1/2 cup(s) currants
  • 1 whole(s) eggs
  • 1/2 cup(s) heavy cream
  • 1 whole(s) orange zested
  • granulated sugar or turbinado sugar for sprinkling


1. Preheat oven to 350 degrees F. Lightly grease a mini scone pan.

2. In a bowl of a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until the mixture resembles. pea-size crumbs.

3. Transfer to a large bowl, add the currants and stir to mix. In a small bowl, whisk together the egg, cream and orange zest until blended and add to the flour mixture. Using a fork, stir to form large, moist clumps of dough.

4. Turn the dough out onto a lightly floured surface and press together with your hands until the dough comes together. Roll out the dough, flouring as needed into a 9 inch square about 3/4 inch thick.

5. Cut into 4 equal size squares, then cut each square diagonally into 4 triangles. Press each triangle into a well of the prepared pan. Sprinkle each scone lightly with sugar. Bake until the scones are golden, about 25 minutes.

6. Invert the pan onto a wire rack and lift off the pan. Let the scones cool for 10 minutes before serving.

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Mini Orange-Currant Scones recipe