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This simple scone is sure to become a regular addition to your brunch menu.

Source: EatingWell Magazine, April 1998


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly oil a large baking sheet or coat it with nonstick spray. Place cream cheese and butter in freezer to chill, about 10 minutes.

  • Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. Cut cream cheese and butter into flour mixture using a pastry blender or your fingers until it resembles coarse meal. Add currants and orange zest and toss to incorporate. Make a well in the flour mixture. Add 2/3 cup buttermilk, stirring with a fork until just combined.

  • Transfer dough to a well-floured surface and knead gently 7 or 8 times. Divide dough in half. With floured hands, pat each piece into a circle about 1/2 inch thick. With a floured knife, cut each circle into 8 wedges. Transfer to prepared baking sheet. Lightly brush tops with remaining 1 tablespoon buttermilk.

  • Bake scones for 12 to 15 minutes, or until golden and firm. Transfer to a wire rack to cool slightly. Serve warm.


Make Ahead Tip: Store well wrapped in the freezer for up to 1 week. Thaw at room temperature. Warm slightly before serving.

Nutrition Facts

87 calories; protein 2.2g; carbohydrates 13.6g; dietary fiber 1.6g; sugars 2.4g; fat 2.4g; saturated fat 1.3g; cholesterol 6.3mg; vitamin a iu 71.6IU; vitamin c 1mg; folate 1.5mcg; calcium 49.8mg; magnesium 1.8mg; potassium 31.6mg; sodium 272.6mg.

1 starch, 1/2 fat