Seville Orange Curd with Buttermilk Raisin Scones
The sweet-sour tang of the Seville orange sets this curd apart from all others. Serve with these freshly baked scones for an afternoon tea with friends. Use oranges or lemons in place of Seville's for a perfect curd.
Recipe type: Breakfast or Afternoon Tea
Serves: 12
  • ½ cup unsalted butter
  • ¾ cup sugar
  • ½ cup fresh Seville orange juice (or any orange)
  • 3 tablespoons finely grated orange zest
  • Pinch of salt
  • 6 large egg yolks
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup sugar
  • ¾ cup cold butter, cut into ¼"cubes
  • 1 cup buttermilk
  • ½ cup raisins or walnuts
  • 1 tablespoon orange zest
  • ½ cup orange juice
  • ¼ cup orange juice for topping
  • 1 tablespoon sugar for topping
  1. Melt the butter in a heavy saucepan over medium-low heat.
  2. Remove the pan from the heat and whisk in the sugar, orange juice, orange zest and salt.
  3. Whisk in the yolks until smooth.
  4. Cook the mixture whisking often (do not let boil) until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it.
  5. Pour the orange curd through a strainer into a bowl. Let cool. Refrigerate covered until ready to serve.
  6. Makes 1½ cups
  1. Heat oven to 400 degrees.
  2. Sift all the dry ingredients in a large bowl.
  3. Cut in cold butter, or use hands to mix.
  4. Stir in raisins, orange juice and zest.
  5. Make a well in the center of the bowl and add buttermilk.
  6. Mix with a spoon until combined. Do not overmix.
  7. With floured hands, on a floured surface pat into a circle ¾ inch thick.
  8. Cut into triangles or use a cookie cutter.
  9. Place on a greased sheet pan or parchment paper..
  10. Brush each scones with orange juice and sprinkle lightly with sugar.
  11. Bake for 14-18 minutes.
Seville oranges, tangerines, or any orange can be substituted in this recipe. Tip: The original recipe calls for 12 sugar cubes dipped in orange juice and pressed into each scone before baking. This makes a delicious scone if served alone.
Recipe by California Greek Girl at