Citrus Pecan Delight Scones
These Citrus Pecan Delight Scones are light, moist, and bursting with flavor, making them the perfect accompaniment to your morning coffee or an afternoon tea. The vibrant orange zest combined with the subtle crunch of pecans creates a delightful contrast in texture and taste. The scones are easy to prepare and can be whipped up in no time, ensuring that you can enjoy a gourmet treat at home. This recipe also features a delicious variation using dried apricots and walnuts for those looking for a different flavor profile. Indulge in these lovely scones that promise to brighten your day!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fresh orange
1 (Zest and juice)
Dried currants
1/2 cup (Plumped in orange juice)
Unbleached white flour
3 cups (Sifted)
Sugar
5 tablespoons (Sifted with flour)
Baking powder
1 tablespoon (Sifted with flour)
Salt
1/2 teaspoon (Sifted with flour)
Cold unsalted butter
1/2 cup (Cut into small cubes)
Egg yolk
1 (Whisked)
Buttermilk
2/3 cup (Stirred with orange zest)
Milk
1 tablespoon (Whisked with egg yolk)
Pecan pieces
1/4 cup (Coarsely chopped)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a small bowl, plump the dried currants by soaking them in 3 to 4 tablespoons of fresh orange juice for about 10 minutes. Drain any excess juice and set aside.
3
In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
4
Cut the cold unsalted butter into small cubes and add them to the flour mixture. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal.
5
Gently fold in the plumped currants and orange juice.
6
In another bowl, whisk the egg yolk into the buttermilk. Zest the orange and stir the zest into the buttermilk mixture.
7
Add the buttermilk mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix; the dough should be moist but slightly sticky.
8
Turn the dough out onto a floured surface. With floured hands, gently shape it into a round, about 1 inch thick.
9
Cut the round into 8 wedges, and transfer them to a baking sheet lined with parchment paper, spacing them 1 inch apart. To prevent the bottoms from browning too quickly, stack this baking sheet on top of another baking sheet.
10
In a small bowl, whisk together the egg yolk and milk. Lightly brush the tops of the scones with this mixture and sprinkle with the coarsely chopped pecans.
11
Bake in the preheated oven until the scones are lightly browned, about 20 minutes. Allow them to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Citrus Pecan Delight Scones?
These are light, moist scones flavored with fresh orange zest and pecans, perfect for breakfast or afternoon tea.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How do I plump the dried currants?
Soak the currants in 3 to 4 tablespoons of fresh orange juice for about 10 minutes, then drain any excess juice.
Which ingredients are sifted together?
The unbleached white flour, sugar, baking powder, and salt should be sifted together in a large mixing bowl.
How should the butter be prepared for the dough?
The cold unsalted butter should be cut into small cubes before being added to the flour mixture.
What texture should the flour and butter mixture have?
The mixture should resemble coarse meal after the butter is cut into the dry ingredients.
When do I add the orange zest?
The orange zest is stirred into the buttermilk and egg yolk mixture before being added to the dry ingredients.
What is the key to mixing scone dough?
The key is to gently stir until just combined and avoid overmixing; the dough should be moist but slightly sticky.
How thick should the dough be shaped?
The dough should be gently shaped into a round that is approximately 1 inch thick.
How many scones does this recipe make?
The dough round is cut into 8 wedges, making 8 scones.
How can I prevent the scone bottoms from browning too quickly?
Stack the baking sheet with the scones on top of another baking sheet to provide extra insulation.
What is used for the egg wash on top?
A whisked mixture of one egg yolk and one tablespoon of milk is used to brush the tops of the scones.
What is the topping for these scones?
The scones are topped with coarsely chopped pecan pieces after being brushed with the egg wash.
How long do the scones need to bake?
Bake the scones for about 20 minutes until they are lightly browned.
Are there any suggested flavor variations?
Yes, you can substitute the currants and pecans with dried apricots and walnuts for a different flavor profile.
What kind of flour is recommended?
The recipe specifies using 3 cups of sifted unbleached white flour.
Should I use salted or unsalted butter?
The recipe calls for cold unsalted butter to better control the salt content.
How much buttermilk is required?
The recipe requires 2/3 cup of buttermilk.
What type of nuts are used in the original recipe?
Pecan pieces that are coarsely chopped are used in this version.
Can I use bottled orange juice?
While you could, the recipe emphasizes using a fresh orange for both its juice and zest for the best flavor.
How much sugar is used in the dough?
The recipe uses 5 tablespoons of sugar.
Do I need to line the baking sheet?
Yes, it is recommended to line the baking sheet with parchment paper.
How far apart should the scones be placed?
The wedges should be spaced about 1 inch apart on the baking sheet.
Should the scones be served hot?
It is best to allow them to cool slightly before serving for the best texture.
How many egg yolks are needed in total?
Two egg yolks are used: one for the dough mixture and one for the egg wash on top.
Is baking powder or baking soda used?
This recipe uses 1 tablespoon of baking powder as the leavening agent.
What is the best way to handle the dough?
Use floured hands to gently shape the dough on a floured surface to prevent sticking.
What gives these scones their moist texture?
The combination of buttermilk and the liquid from the plumped currants helps keep them moist.
Can I use a food processor for the butter?
The recipe suggests a pastry blender or two knives, but a food processor can be used if pulsed carefully to avoid over-processing.
What is the prep time for plumping the fruit?
The currants should be soaked for approximately 10 minutes.