Easy to make and easy to eat, these soft and fluffy scones from I love milk and cookies are just the thing if you need to carry your breakfast around. Dab the hot scones with some good-quality butter or sandwich with cream and raspberry jam – recommended for those who are not on diet. If you feel that the orange flavor does not come through, throw in some freshly grated orange zest for that extra zing.



1 3/4 cups all-purpose flour

4 tsp baking powder

Pinch of table salt

1/3 cup unsalted butter, diced

1/2 cup dried currants

Zest of 1 large orange

1/2 cup orange juice

1/4 unsweetened yogurt

3 tbs honey or maple syrup

1 tbs milk, for glazing


  • Preheat oven to 200˚C. Line a baking sheet with parchment paper. In a large bowl, sift flour, baking powder and salt.
  • Using a pastry blender, cut in butter until the mixture resembles pea sized lumps. Stir in currants and orange zest.

  • Make a well in the center of the bowl. Mix together orange juice, yogurt and honey in a separate measuring cup.
  • Pour all at once into the dry ingredients. Mix until incorporated. Transfer the dough to a lightly floured surface.

  • Roll out to approximately 3cm thick. Using a cutter, cut out as many portions of dough as possible. Re-roll leftover dough.
  • Cut out more portions until all of the dough has been used up. Place scones on a prepared baking sheet at least 5cm apart.

  • Brush the tops of the scones with milk. Allow the dough to rest for about 10 minutes. Bake in the oven for 10-15 minutes.
  • When the tops are golden brown, remove from oven and transfer to wire racks to cool slightly. Makes 15 scones.

Hot Buttered Scones