Orange Scone Recipe





An English Scone

Ain’t Nothin’ But A

Fancy Oklahoma Biscuit!






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Yep, that’s what I tell anybody who says to me, “A scone? What’s a scone??” when I am showing off the three scones mixes that I carry at the shopping page. The Victorian House Original Recipe Scones are especially good because you can add anything you like to them like 1/2 cup of white chocolate and 1/3 cup of Craisins to create “addiction from a bag”! They are handy because you can make them ahead of time and either freeze them raw for baking later, or keep them in the frig raw for baking the next day. And one bag makes 16 big scones – a bonus! Packaged scones are a great thing to have on hand for a quick tea with the neighbor, a relaxing treat for your afternoon or a wonderful “thank you” gift in a pinch. The Victorian House Scones are an authentic Scottish scone, made with buttermilk.


But for those who like to say, “I make MY scones from scratch” – you know, the: “I grew the wheat, dried the wheat, ground the wheat, milked the cow, churned the butter, separated the cream AND got the eggs from our chickens” kinda gals – ok, so you got the ingredients at the store and put them into the mixer! Whatever – it’s homemade! – here is a recipe for you. These scones are fluffy and light and just keep you wanting more. This recipe is my own recipe that I have developed over many, many attempts at scones. And yes, if I should ever decide to market the mix, I WILL have to kill you. :-) This recipe uses the dried orange zest from a couple of posts ago. And these are the English type of scone. So here you go:


English Style Orange Scones


  • Preheat oven to 400 degrees
  • 2 cups flour
  • 1/2 cup sugar or 1/2 cup splenda + 1/4 cup powdered milk
  • 1 tbsp. baking powder
  • 1/2 tbsp Dough Enhancer (optional)
  • 1/2 tsp salt
  • fresh zest of orange or 1 tsp dried zest
  • 2-3 tbsp orange juice concentrate
  • 6 tbsp cold butter cut into pieces
  • 1 egg white (reserve the egg yolk)
  • 1/2 cup heavy cream


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    Add flour to mixing bowl


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    Add Baking Powder


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    Add sugar or Splenda. If using Splenda add powdered milk.


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    Add dough enhancer – this is optional


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    Add salt


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    Cut butter into pieces


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    Using mixer or dough blender, cut butter into flour until the mix resembles small peas.


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    Add orange zest.


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    Add 2 -3 tbsp frozen orange juice concentrate to the mix depending on how much of an orange flavor you prefer. Stir in


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    Add egg white and stir (you can use a whole egg if using Splenda for more moistness)


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    Add cream


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    Mix until dough just holds together


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    Place dough on a floured surface like the The Oklahoma Pastry Cloth™. Pat the dough out into an 8″ circle and cut into 8 triangles


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    Place scones on a cookie sheet that has been lined with parchment paper and brush with a mixture of the reserved egg yolk and 3 tbsp cream.


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    Sprinkle with raw sugar. Bake for 15 – 20 minutes depending on how fast your oven is. You want them to be golden brown. If you would like, dip the tops of the freshly baked scones in the following icing:


    Orange Flavored Icing


  • 1 Tbsp melted butter
  • 2 Tbsp frozen Orange Juice Concentrate
  • Pinch of orange zest
  • 1/4 tsp vanilla
  • 1/2 cup powdered sugar
  • 1 Tbsp milk


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    Stir orange juice concentrate into melted butter


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    Add powdered sugar and stir. Add milk and continue stirring until smooth. Add more powdered sugar if it is too runny.


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    Add vanilla


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    Add pinch of orange zest. Stir and then dip the tops of the scones into the icing.


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    Serve warm or cold. The scones in the forefront are the ones made with Splenda. They are a little heavier and hold their shape. The ones in the background are made with sugar and are lighter and more puffy. Serve with tea and lemon curd and you are set!!




    Happy “Ta-Ta” and “Cheerio”!



    MB
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    11 Responses to “


    Orange Scone Recipe

    1. Carol Thompson says:

      YUM!

    2. Very succinctly put, Carol! You got THAT right, if I do say so myself! :-)

    3. Carol Thompson says:

      Making mushroom stock tomorrow and canning… Have you ever canned spaghetti squash? I planted some this evening. I am planting everything in the flower beds and in pots on the back porch.

    4. I have not canned spaghetti squash, Carol. I have eaten it and liked it, but never thought of canning it. I wonder if it wouldn’t get to squishy?

    5. Carol Thompson says:

      I think I will try it, maybe I wont cook it all the way. I havent read up yet about any of the squashes. I want to can some yellow squash too. Cucumbers dont get mushy but they are usually pickled. Wait.. Pickled spaghetti squash? Hmmm.. That might be good!

    6. [...] E&#110&#103&#108ish Scone Recipe « Oklahoma Pastry Cloth [...]

    7. [...] Fresh lemon curd cooling to go into the frig A number of posts ago, I put up my own, special scones recipe and intended to post my favorite lemon curd recipe shortly thereafter. As good intentions usually [...]

    8. jean merrill says:

      I am anxious to try the scones (not skunk!) Less sugar than donuts & more yummy than biscuits.

    9. I know you will love them, Jean!! And thanks for attending the class the other night. I’ll think “skunks” from now on!!

    10. [...] the picture, the lemon zest is to the left and the orange is on the right. I used the zest in my basic scones recipe and wow. They were wonderful. That’ll be my next post – the recipe! All I know is that [...]

    11. [...] here you go. If you want detailed instructions on making scones, you can hop over to that post at English Scones. Double Chocolate [...]