Double Orange Scones Recipe

4 4 5
Double Orange Scones Recipe
Double Orange Scones Recipe photo by Taste of Home
Publisher Photo

Double Orange Scones Recipe

Read Reviews
4 4 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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
  • ORANGE BUTTER:
  • 1/2 cup butter, softened
  • 2 tablespoons orange marmalade

Directions

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 fluffy. Serve with warm scones. Yield: 8 scones.
Originally published as Double Orange Scones in Best of Country Breads 2000, p95

Nutritional Facts

1 each: 327 calories, 20g fat (12g saturated fat), 79mg cholesterol, 409mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 5g protein.

  • 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
  • ORANGE BUTTER:
  • 1/2 cup butter, softened
  • 2 tablespoons orange marmalade
  1. 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.
  2. 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.
  3. For orange butter, beat butter and marmalade in a small bowl until fluffy. Serve with warm scones. Yield: 8 scones.
Originally published as Double Orange Scones in Best of Country Breads 2000, p95

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDouble Orange Scones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
loudwaters User ID: 6653729 80404
Reviewed Apr. 19, 2012

"This recipe originally appeared over 15 years ago in a Pillsbury monthly cookbook. The only difference: she added the 1/4 tsp salt. Outrageously dishonest."

MY REVIEW
Joywoot User ID: 6207398 36438
Reviewed Dec. 17, 2011

"This recipe is absolutely amazing! I've made these scones at least 25 times and every time they just dissapear!"

MY REVIEW
keverwann User ID: 1807985 90325
Reviewed Aug. 8, 2010

"Good, but the orange flavor in the scones is faint."

MY REVIEW
norwichcity User ID: 2166940 31302
Reviewed Jul. 13, 2010

"I am English and these rate right up there, make them all the time, they are great"

Loading Image