These tender, fluffy scones are flavored with juicy currants soaked in orange liqueur.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

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  • In a small bowl, combine Grand Marnier, dried fruit, and orange zest. Allow fruit to plump, at least one hour or up to overnight in the refrigerator.

  • In a large bowl, whisk together cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Transfer one half of the flour mixture to a food processor. Add the butter and pulse several times to combine. Do not over-process; some butter pieces should remain the size of large peas, while others pieces will be smaller.

  • Add the contents of the food processor back to the bowl with the dry ingredients. Stir to combine.

  • In a small bowl, whisk to combine the cream, egg, and egg yolk. Create a well in the middle of the flour mixture and gradually add the cream mixture. Using a large spatula or wooden spoon, draw the dry ingredients over the wet ingredients, being sure to scrape from the bottom of the bowl to incorporate the dry crumbs. Add the plumped fruit and gently mix. Do not overwork the dough.

  • Turn dough out onto lightly floured work surface. Pat into a narrow rectangle about 1 inch thick. With the short side facing you, fold rectangle into thirds like a business letter. Turn dough a quarter turn clockwise, so the flap opening faces right, like a book. This is the first turn.

  • With a rolling pin or your hands, gently pat into another narrow rectangle, about 1 inch thick. Repeat folding and turning process to complete a second turn.

  • Using lightly floured hands, pat dough out into a 1 1/4-inch-thick rectangle. Cut out rounds, spaced as closely together as possible, using a floured 2-inch round biscuit cutter. Dough may be rerolled once and additional rounds may be cut out.

  • Transfer rounds to prepared baking sheet, about 1 1/2 inches apart. Brush with egg white and sprinkle with fine sanding sugar. Bake until golden brown, 20 to 25 minutes. Let cool 15 minutes on a wire rack before serving, or serve at room temperature.

Reviews (3)

131 Ratings
  • 5 star values: 34
  • 4 star values: 36
  • 3 star values: 37
  • 2 star values: 17
  • 1 star values: 7
Rating: 5 stars
05/19/2015
Hi Martha, I really enjoyed the scone recipe. I plan on making more with cherry and blueberries. My husband loves me to bake and I am always trying to perfect my recipes. These scones are definitely on my #1 list. Look forward to more recipes....... Chris
Rating: Unrated
02/18/2015
These scones are not the bricks you get in coffee shops. Very fluffy, tender and flakey. Very flavorful. You just can't eat one :)
Rating: 5 stars
02/14/2014
I have tried a lot of scone recipes over the years but this one is easily my favourite! Soaking the currents in the Grand Marnier and adding the orange zest sets this recipe apart from the others. I soak the currents for a few days, even better! The rest of the scone is so buttery soft and melts in your mouth. I will make this recipe over and over again. My search for the ultimate scone recipe is over!
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