Monday, January 2, 2012

Double Orange Scones

My mother-in-law bought me The Taste of Home Baking Book, where I found a recipe for these scones. My mom told me about these pumpkin scones she made and wanted me to try them.  I don't like pumpkin too much so I decided to make these instead. I have never made or eaten scones before so I didn't know what to expect. Whether they turned out like they should or not they tasted really good! The sugar they have you sprinkle over the top helps a lot. And the orange butter made them even better. Next time I think I'll try it with regular oranges instead of the mandarin. That way I don't have to find something to do with the rest of the orange I took the peel from. The recipe calls for 1 cup of wheat flour and 1 cup of all-purpose flour, but I didn't use the wheat. Not because I don't like it, I just didn't have it!
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1 cup all-purpose flour
1 cup whole wheat flour
3 Tbsp sugar
2-1/2 tsp baking powder
2 tsp grated orange peel
1/4 tsp 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 Tbsp orange marmalade

In a small bowl, combine the flours, sugar, baking powder, orange peel, and salt. Cut in butter until mixture is crumbly. combine 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 wedges; separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400 degrees for 15 - 20 minutes or until golden brown. Remove from pan and place on wire rack.
For orange butter, beat butter and marmalade in a small mixing bowl until fluffy.


  1. These where wonderful. The orange butter topping stuff really made them good.

  2. Yeah, scones are nice. They totally look like real scones, so I suspect they tasted like them too. These sound like something I'd be interested in making too.

  3. The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably.