Hope you enjoy them. Treat yourself and some friends to a nice afternoon tea!


  • 1 3/4 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. Kosher Salt
  • 1 T. sugar
  • grated zest of 1 med orange
  • 8 T. cold unsalted butter (cut into 1/3 inch cubes)
  • 3/4 c. buttermilk
  • 2 T. turbinado sugar, sugar in the raw
  • Variations: add 1/2 c. dried currants, dried cranberries, dried cherries, bits of chocolate OR fresh blueberries.


Heat the oven to 400 degrees F. Combine the flour, baking powder, salt and sugar in an electric mixer. Using the paddle attachment, mix in the orange zest. Add the butter and mix just until coated with flour. The butter chunks should remain fairly large-no less than half their original size. With the mixer set on slow speed, add 2/3 c. of the buttermilk and mix until just absorbed. Stop mixing when the dough begins to pull away from the sides of the bowl.
Scrape the dough from the bowl and shape it into a ball. With well-floured fingers, pat the dough into a 7-inch diameter disk. Cut the disk into quarters and then again into 8ths. Set the scones on a baking sheet lined with kitchen parchment and brush the tops with the remaining buttermilk. Sprinkle with turbonado sugar and bake until well browned, about 15 to 20 minutes.

Yields: 8 medium scones

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Submitted 6/13/05.
Source: www.finecooking.com
Submitted By: Christi G
Orange-Scented English Scones