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Orange & Pecan Scones

Author: Adapted from Fields of Greens


  • 1 orange zested
  • 4 tbsp orange juice fresh squeezed
  • 1/2 cup dried currants stems removed
  • 3 cups all-purpose flour
  • 5 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 2/3 cup buttermilk
  • 1 egg yolk
  • 1 tbsp milk
  • 1/3 cup pecan pieces toasted


  • Preheat your oven to 400F.
  • After scanning your currents for stems, plump them in a bowl in the orange juice.
  • Mix together your dry ingredients. Cut the butter into small pieces and cut it into the dry mixture using a pastry blender. Do this until the mixture resembles coarse meal. Add in your currant/orange juice. Add your orange zest to the buttermilk, give it a quick stir. Add to dry ingredients and mix until moistened. Do not over mix. If you find batter slightly dry add another tbsp of buttermilk.
  • Put your dough on a lightly floured counter and form into a round, 1 inch high. Cut like a pizza into approximately 8 wedges. Place on parchment lined baking sheet ensuring they are about 1 inch apart. Stack another cookie sheet underneath to keep bottoms of scones from browning too quickly.
  • Whisk together egg & milk and brush onto the tops of the scones. Sprinkle with toasted pecans. Bake until lightly browned on top, 15-20 minutes.
  • Serve warm with butter or jam. Makes 8 scones.