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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

Ingredients

Curd

  • 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

Scones

  • 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

Instructions

Curd

  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

Scones

  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.