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Miss Fields' Currant Orange Scones

Miss Fields' perfect breakfast-to-go, using only the freshest of currants!

Prep time: 15 minutes

Baking time: 20 minutes

First seen in: Ep 9 The Consultants Will See You Now



  • 1/2 cup unsalted butter, cold and cubed

  • 2 cups all-purpose flour

  • 1/2 t salt

  • 1 T baking powder

  • 1/4 cup granulated sugar

  • 1 T orange zest

  • 3/4 cup fresh or dried red currants

  • 1 egg

  • 3/4 cup heavy cream

  • 1 t vanilla extract

  • Turbinado sugar or cinnamon sugar (1/4 cup granulated sugar + 1 t ground cinnamon)

  • Extra heavy cream for cream wash


  1. Pre-heat oven to 400°F.

  2. In the bowl of a food processor or in a large bowl combine the flour, sugar, salt, orange zest, and baking powder. Pulse or whisk to combine.

  3. Add in the cold butter and pulse until the butter is pea-sized and the mixture just holds its shape when squeezed together. You can use a pastry blending or rub the butter into the flour by hand. Pour the dry ingredients into a large bowl.

  4. Whisk together the egg, heavy cream, and vanilla extract in a measuring cup.

  5. Evenly distribute the currants among the dry ingredients and then make a well in the center of the flour. Pour the wet ingredients into the dry and gently mix by hand or with a rubber spatula until just combined.

  6. Pour onto floured work surface and roll out the dough until it is 3/4in-1in in height. Use a knife to cut out triandles, squares, or grab a round cutter and cut out rounds. Or shape them into dodecahedrons! Whatever you'd like!

  7. Transfer scones to parchment-lined baking sheet and gently brush their tops with heavy cream.

  8. Top with turbinado or cinnamon sugar and bake for 18-22 minutes until the middle just springs back when pressed upon, and the edges are lightly browned.

  9. Serve immediately with clotted cream, lemon curd, jam, or butter! Ida recommends a hearty helping of orange marmalade.

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