Easy Clementine and Currant Scones Recipe
 
Prep time
Cook time
Total time
 
A foolproof recipe for tender, moist and super flavorful scones!
Author:
Recipe type: Breakfast/Brunch
Serves: 8 large scones
Ingredients
  • 2 cup All-Purpose Flour
  • ½ cup granulated sugar
  • 1 TBSP. baking powder
  • ½ tsp. salt
  • 2 TBSP. clementine zest (2-3 clementines, depending on size)
  • 4 oz. (½ cup or 1 stick) frozen butter
  • ½ cup + 2 TBSP. whipping or heavy cream, chilled
  • 1 large egg
  • 1 tsp. vanilla extract
  • ¾ cup dried currants
  • -- pearl sugar (or turbinado sugar) to taste for the topping
  • Clementine Glaze
  • 1 cup powdered sugar
  • 2–3 TBSP. freshly squeezed juice from the above clementines
Instructions
  1. Whisk together the flour, granulated sugar, baking powder, salt, and the clementine zest in a large bowl. Grate the frozen butter using a box grater, then add it to the flour mixture and gently combine until the mixture just comes together. Freeze (or refrigerate) the mixture while you prepare the next step.
  2. Beat together ½ cup heavy cream, the egg, and the vanilla extract in a small bowl then pour it over the flour mixture. Add the dried currants and mix together until everything is incorporated.
  3. Pour the dough onto a floured surface and, with floured hands, work it into a ball. If the dough is too sticky, you may add a little more flour. If the dough is too dry, you may add 1-2 more tablespoons of heavy cream. Press the dough into an 8-inch disc and, with a sharp knife or bench scraper, cut it into 8 wedges.
  4. Brush the cut scones with the remaining heavy cream and sprinkle them with pearl sugar. Place the scones on a lined baking sheet, about 1-2 inches apart, and refrigerate for at least 15 minutes.
  5. Preheat your oven to 400°F.
  6. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top (Tip: turning the sheet around at the half-way point helps insure an even bake). Remove the scones from the oven and allow them to cool for a few minutes as you make the glaze.
  7. To make the glaze, whisk together the powdered sugar and clementine juice. Add a little more powdered sugar to thicken or more juice to thin. Drizzle over scones.
Notes
Leftover scones (either glazed or un-glazed) will keep well at room temperature for 2 days, or, in the refrigerator for up to 5 days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-clementine-and-currant-scones-recipe/