I absolutely adore scones. They’re so fun and easy to make (it’s a one bowl recipe!) and they’re delightful as an afternoon snack, breakfast, or a fabulous tea party.
These delicate orange scones stay fresh for days! The are lightly perfumed with fresh orange zest, adding a nice brightness to a cold winter day like today.
These are also delicious with chocolate chips if you’re so inclined. One day we ate these with clotted cream and raspberry jam and the next, we slathered on butter and whipped honey. Yum!
Want more scone flavors? Try my Parmesan Cheddar Scones or Lemon Lavender Scones!
Orange Scones
Makes 11-12 scones
3 cups flour
1/2 cup sugar
4 tsp baking powder
3/4 tsp salt
Zest of 1/2 an orange
1/2 cup butter, at room temperature
1 cup buttermilk
1 large egg
Raw sugar for sprinkling
- Preheat oven to 400 degrees. Lightly grease one large or two small cookie sheets.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
- Incorporate the butter into the dry ingredients using a pastry blender or spatula. Mix until well-combined. (Some lumps are okay.)
- Whisk together the buttermilk and egg. Add the wet ingredients to the dry ingredients, stirring gently until just combined. (Don’t beat the mixture or your scones will be tough.)
- Using a 1/4-cup measuring cup, scoop dough onto two lightly greased or parchment-lined cookie sheet. (The rounds should look similar to large cookies about to go in the oven.) Sprinkle scone dough with raw sugar.
- Bake for 15 to 18 minutes or until they’re golden brown. Serve warm with butter and jam.
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