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Double Orange Scones

 Double Orange Scones
I first used this recipe several years ago for a church breakfast and received rave reviews. Orange butter adds the perfect finishing touch on each hearty bite.
8 ServingsPrep/Total Time: 30 min.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 2 teaspoons grated orange peel
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup chopped mandarin oranges, well drained
  • Additional sugar
  • 1/2 cup butter, softened
  • 2 tablespoons orange marmalade


  • In a small bowl, combine the flours, sugar, baking powder, orange
  • peel and salt. Cut in butter until mixture resembles coarse crumbs.
  • Combine the egg and milk; add to crumb mixture. Stir in oranges just
  • until moistened.
  • Turn onto a floured surface; knead gently 10 times. Pat into a 6-in.
  • circle. Sprinkle with additional sugar. Cut into eight separate
  • wedges and place on a greased baking sheet. Bake at 400° for
  • 15-20 minutes or until golden brown. Remove from pan to wire rack.
  • For orange butter, beat butter and marmalade in a small bowl until

2 of 2

Double Orange Scones (continued)

Directions (continued)

  • fluffy. Serve with warm scones. Yield: 8 scones.
Nutritional Facts: 1 serving (calculated without additional sugar) equals 327 calories, 20 g fat (12 g saturated fat), 79 mg cholesterol, 409 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.