Seville Orange Curd with Buttermilk Raisin Scones

by Mary Papoulias-Platis

Post image for Seville Orange Curd with Buttermilk Raisin Scones

Seville Orange curd is one of my splurges, when I’m involved in an adventurous baking day at home. Everything goes with the popular lemon curd, so I decided to try a new recipe with Seville Oranges, which I kindly received from from Melissa’s Produce. Seville oranges come under the heading of Bitter oranges, which are too sour and astringent to eat raw. Instead, they are cooked in preparations such as marmalade and preserves, but also valued for their bitter peel which is often candied, and for their essential oils which are used to flavor foods as well as special liqueurs. I know what you’re thinking this is a totally English post, but that’s why I love curd of any kind, we don’t have it in the Greek Diet! Oranges are so common in everyday Greek cooking, and this scone combination with curd is so perfect for a tea with girlfriends or for a morning treat!

  • Seville oranges, or Bitter Oranges are perfect in making marmalade.
  •  Native to Southeast Asia, most citrus experts believe them to be (most likely) a cross between a pomelo and a mandarin orange.
  • What makes Sevilles so special? Because Seville Oranges have a higher amount of pectin than regular sweet oranges, and therefore giving a better set and a higher yield, they are prized for making the best orange marmalade!


Seville Orange Curd with Buttermilk 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.
Course Breakfast or Afternoon Tea
Cuisine California Greek
Keyword orange curd, scones, seville oranges
Servings 12
Author Mary Papoulias-Platis



  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1/2 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
  • 1/2 cup sugar
  • 3/4 cup cold butter, cut into 1/4 inch cubes
  • 1 cup buttermilk
  • 1/2 cup raisins or walnuts
  • 1 tablespoon orange zest
  • 1/2 cup orange juice
  • 1/4 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. Whisk in the yolks until smooth.

  3. 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.
  4. Pour the orange curd through a strainer into a bowl. Let cool. Refrigerate covered until ready to serve. Makes 1 1/2 cups


  1. Heat oven to 400 degrees.
  2. Sift all the dry ingredients in a large bowl. Cut in the cold butter with two knives, or use hands to mix. Stir in raisins, orange juice, and zest.

  3. Make a well in the center of the bowl and add buttermilk. Mix with a spoon until combined. Do not overmix.

  4. With floured hands, on a floured surface pat into a circle 3/4 inch thick. Cut into triangles or use a cookie cutter.

  5. Place on a greased sheet pan or parchment paper. Brush each scone with orange juice and sprinkle with sugar.

  6. Bake for 14-18 minutes. Serve warm.

Recipe Notes

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.



When making the curd stir continually, and do not bring to a boil or the eggs will cook. Quickest method for knowing the curd is  ready: take the back of a wooden spoon , dip it in the curd and run your finger across the back of the spoon and if it stays it’s ready!

Making Buttermilk Scones

When ready to form dough, flour hands and pat onto a floured wax or parchment sheet to form a large circle.

Tea Time!
Don’t miss out making these scones, 
Mary Platis

© 2013 – 2022, Mary Papoulias-Platis. All rights reserved.

{ 4 comments… read them below or add one }

1 Lizthechef

This is so pretty and I am a lemon curd freak…I wonder if I should reduce the sugar if I use regular oranges. The Seville ones are pretty sour, right?

2 Mary Papoulias-Platis

Hi Liz,
This is the same amount for the original lemon curd recipe I have been using for years.
Kept the same amount of sugar, it works!

3 Dorothy at ShockinglyDelicious

Great minds think alike! I was going to make orange curd with my Sevilles, too, but I got waylaid by my idea to make Orangeade. Try that if you have any Sevilles left. My kids were asking for more (and it is a bit tart, so they must really like it!).

4 Mary Papoulias-Platis

Dorothy the sourness threw me off for many ideas, but curd is my favorite and it worked with the scone recipe I often make.

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