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Orange Scones Recipe


An image of Orange Scones spiced with cinnamon, cloves and nutmeg.

Orange scones make a great accompaniment to afternoon tea, a coffee break or brunch, especially in cooler weather.

Lindsey Goodwin
This easy orange scones recipe gets its warming flavor from organic, dried orange peel and a mix of spices. For lighter, fluffier scones, freeze the butter overnight before preparing the dough or freeze the dough after shaping and cutting it, just before baking it.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 6 large or 12 small scones


  • 3 cups all-purpose flour
  • 1/3 cup sugar, plus more for sprinkling if you like
  • 1 tbsp. organic, dried orange peel bits or organic, dried, grated orange peel
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon powder
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg powder
  • 1/4 tsp. clove powder
  • 1 1/2 sticks unsalted butter, frozen (You can freeze the sticks of butter in the wrappers overnight or a few hours before baking.)
  • 1 tsp. pure vanilla extract
  • 1 cup heavy cream


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a large mixing bowl, mix the all dry ingredients together.
  3. Use a pastry cutter to cut in the butter. (Alternately, use a cheese grater to grate the butter, then mix it in by hand.) The mixture is done when it resembles coarse cornmeal.
  4. With minimal stirring, add the vanilla extract and mix in just enough heavy cream to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
  5. Turn the dough out on a heavily floured cutting board.
  6. Knead the dough slightly. When it is done, it should be smooth and easy to handle.
  7. Gently pat the dough to one large 1–inch thick discs or two small 1-inch thick discs.
  8. Cut each disc into 6 wedges.
  9. Transfer the scones to a buttered or parchment-lined baking sheet.
  10. (Optional) Sprinkle with sugar.
  11. Bake the scones for 10-15 minutes. The scones are done when they are lightly golden or when an inserted toothpick comes out clean.
  12. Cool on the baking sheet.
  13. Serve with lemon curd, clotted cream and / or jam. (My friends and I loved it with a green fig jam.) Pair with coffee or a bold tea, such as a Ceylon black tea, Assam tea or a spiced tea.

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