My Scones with Orange Icing recipe is light, airy and subtly sweetened with orange zest and dried currents in a sweet pastry similar to buttermilk biscuits. They’re about a thousand times better fresh out of the oven, rather than the scones at the coffee shop that have been sitting in the display case for hours.
The Savoy Hotel in London is famous for its High Tea and their scone recipe is legendary. I love the flavor of orange zest and dried currants, so I flavor my scones the same, although my recipe is a lot less fussy, then again, I’m not cooking at the Savoy! I make my scones less like scones, and more like southern buttermilk biscuits, I just like the texture better. The scone at high tea is traditionally round, personally, I think triangle shaped scones are more efficient and there is less wasted dough, but what do I know? Haha.
In U.S. English, its pronunciation rhymes with ‘tone’. However, the Scone originated somewhere in the United Kingdom and depending on the region of England, Ireland, Wales or Scotland, it could rhyme with either ‘gone’ like ‘skawn’ or ‘tone’ like ‘skown’. My family comes from Northern England in Lancashire, so we pronounce it ‘skawn’.
This is my Scones with Orange Icing recipe:
- 2 ½ Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Baking Soda
- ¼ Cup Sugar
- 1 Teaspoon Salt
- 8 Tablespoons Butter, Cold, 1/4-inch cubes
- 1 Egg
- 1 Egg Yolk
- ¾ Cup Dried Currants
- 1 Orange, Zest Only
- ¾ Cup Buttermilk
-Preheat the oven to 400F
-Add flour, baking powder, baking soda, sugar and salt to a bowl
-Cut in the butter until the bits are the size of peas
-Add the dried fruit and orange zest
-Whisk together the eggs and buttermilk then add them to the dry mixture, careful not to overwork the dough
-Combine the wet and dry ingredients, the dough should be consistent in texture, not too dry or too wet, add more buttermilk if too dry
-Turn the dough out onto a floured surface, roll out to approximately 1-inch thickness
-Cut into triangle shapes or use a round cutter
-Place the scones onto a parchment or silicon mat lined sheet pan
-Beat one egg with a 1 tablespoon of buttermilk for an egg wash
-Brush the tops of the scones with the egg wash
-Bake for approximately 14-16 minutes until browned and not moist on the sides.
This is how I make the Orange Icing
- ¾ Cup Powdered Sugar
- 2-3 Tablespoons Fresh Orange Juice
-Combine the powdered sugar and lemon juice in a bowl, stir to combine
-Drizzle about a teaspoon over each scone, best served warm and fresh