Citrus Scones Recipe
Citrus Scones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My family enjoys these tender scones fresh from the oven with cream cheese. The recipe makes enough to include the scones on a brunch buffet.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 1/2 cup buttermilk
  • 1/3 cup orange juice
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1 teaspoon lemon extract

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture is crumbly. Combine the remaining ingredients; stir into crumb mixture just until moistened.
Turn dough onto a floured surface; knead gently 5-6 times. Gently pat into two 8-in. circles; transfer to two greased 9-in. round baking pans.
Cut each circle into eight wedges but do not separate. Bake at 350° for 20-25 minutes or until lightly browned. Remove from pans to wire racks. Yield: 16 scones.
Originally published as Citrus Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p156

Nutritional Facts

1 each: 275 calories, 12g fat (7g saturated fat), 44mg cholesterol, 378mg sodium, 38g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 1/2 cup buttermilk
  • 1/3 cup orange juice
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1 teaspoon lemon extract
  1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture is crumbly. Combine the remaining ingredients; stir into crumb mixture just until moistened.
  2. Turn dough onto a floured surface; knead gently 5-6 times. Gently pat into two 8-in. circles; transfer to two greased 9-in. round baking pans.
  3. Cut each circle into eight wedges but do not separate. Bake at 350° for 20-25 minutes or until lightly browned. Remove from pans to wire racks. Yield: 16 scones.
Originally published as Citrus Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p156

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