Recipe courtesy of Darina Allen

Scones with Orange Butter

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  • Total: 32 min
  • Prep: 20 min
  • Cook: 12 min
  • Yield: 18 to 20 scones (using a 3-inc
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Orange butter:

6 ounces butter

3 teaspoons grated orange zest

7 ounces confectioners' sugar, sifted


2 pounds flour, sifted

Pinch salt

3 heaping teaspoons baking powder

2 ounces granulated sugar

1 orange zest, finely grated

6 ounces butter

3 eggs

2 cups milk

Egg wash:

1 egg

1 teaspoon milk

2 ounces granulated sugar for top of scones


  1. Preheat oven to 475 degrees. For the orange butter, put butter in a bowl and cream. Fold in 3 teaspoons of grated orange zest. Add confectioners' sugar to butter, and beat until fluffy. Keep in refrigerator until ready to use. For the scones, place sifted flour in a bowl. Add pinch of salt, baking powder, granulated sugar and orange rind. Mix to incorporate air. Toss 6 ounces butter into flour and rub with fingertips until it resembles large flakes. Make well in the center. Whisk together 3 eggs and 2 cups milk and pour mixture into the center. With fingers of your "best" hand outstretched and stiff, mix in a full circular movement from the center to the outside of the bowl. This takes just seconds. Sprinkle some flour on the work surface, turn dough onto floured board. Pat dough into a round about 1-inch thick. Stamp into scones with a cutter. Whisk together egg and milk. Brush tops with egg wash and dip tops only in granulated sugar. Put onto a baking sheet and bake in preheated 475 degree oven for 10 to12 minutes or until golden on top.
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