These lovely orange scones are light and tender. They have just enough orange zest added to them for a nice hint of orange flavor in every bite.
I love scones and these are one of the best scone recipes I have found in a long time. They are simple and easy to make but pack a lot of wonderful flavor in each of these wonderful gems.
What are Scones?
Scones are similar to a biscuit, or a tea biscuit. Both scones and biscuits are “quick breads”, meaning that they rise with the addition of baking powder instead of yeast. There are differences between scones and biscuits though. Scones often use an egg in the recipe, although our recipe below doesn’t. They often have a bit of sugar in them. The texture is also slightly denser.
Scones originated in Scotland and are enjoyed throughout the UK, and of course, much of the world.
How do you pronounce scone – Like stone or gone? Well, it seems you can pronounce it either way. It all depends on where you are from. It does seem like the most usual pronunciation in the UK is like the word “gone”.
This recipe makes really light and tender scones. The tenderness comes from the addition of the buttermilk (or yogurt or sour cream if you choose one of those options). Any dairy product that is soured makes whatever you make from it wonderfully tender. That’s why buttermilk pancakes are so amazingly yummy.
Scones can be made savory or sweet. Raisins are often added, but scones are wonderful made with a mixture of herbs as well.
This orange scone recipe calls for currants. You can easily substitute raisins or leave the fruit out altogether.
I think you will enjoy this recipe. The orange flavor is light but definitely there. Once you learn how to make scones, you will come back to them again and again. They are easy and delicious.
Let me know what you think.
- 1 ½ cups all-purpose flour
- ¼ cup sugar, plus 1 teaspoon, divided
- 1 teaspoon baking powder
- 1/4 teaspoons salt
- 1/4 teaspoon baking soda
- 1/3 cup currants, optional
- 2 tablespoons orange zest, freshly grated
- 6 tablespoons butter, cold, cut into small pieces
- 1/2 cup buttermilk, plain yogurt, or sour cream
- Preheat the oven to 425°F.
- Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda in a large bowl. Stir in the currants at this point if you are using them, as well as the orange peel.
- Cut the butter into the flour mixture, using a pastry blender or two knives. Cut the butter through the flour until the mixture resembles very coarse crumbs. Add the buttermilk and stir it all together until the mixture forms a soft dough that clings together. The dough will be a bit sticky.
- Lightly flour your hands and shape the dough into a ball. Pat the dough into an 8 inch round on a lightly greased baking sheet. Cut the dough into eight wedges with a floured knife. You don't have to move the wedges apart from each other. Just cut them right through the dough so they are easy to separate once they are baked.
- Sprinkle the wedges of dough with the remaining 1 teaspoon of sugar.
- Bake the scones for 18 to 20 minutes in a preheated oven at 425°F or until they are lightly browned on top.
- Cool and enjoy. These orange scones are wonderful slathered with fresh sweet butter.
Makes eight scones.
- These scones are wonderful with the orange rind, but you can use lemon rind if you prefer as well.
- Although scones don’t often have nuts in them, 1/3 cup of finely chopped pecans would be a delicious addition.
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