Sweet Orange Scones


For the dough:

  • 4 cups flour
  • 4 teaspoons baking powder
  • Pinch of salt
  • 2 Tablespoons white sugar
  • 6 Tablespoons cold butter
  • 2 eggs, slightly beaten
  • 1 cup milk

For the filling:

  • Finely grated zest of 2 large oranges
  • 1 Tablespoon freshly squeezed orange juice
  • 6 Tablespoons butter, softened (not melted)
  • 1/2 cup white sugar

For the topping:

  • Leftover egg wash (see instructions)
  • 4 Tablespoons sugar


  1. Pre-heat oven to 475 degrees. Line a large baking sheet with parchment paper.
  2. Sift together the flour, baking powder, and salt into a large mixing bowl. Add sugar.
  3. Slice the cold butter into 6 pieces, and using a pastry blender or two knives cut the butter into the flour mixture.
  4. In a separate bowl, whisk together the eggs and milk, creating an egg wash. Measure out 3 Tablespoons of the egg wash and set aside for later (for the topping). Pour the remaining egg wash in the center of the flour mixture. Using one hand, mix in a full circle, drawing in the flour from the sides of the bowl. If needed, add a touch more of milk to bring the mixture together. Do not over mix! Just bring the mixture gently together into a soft dough.
  5. On a lightly floured surface, roll the dough out into a large rectangle (about ⅛ to ¼ inch thick). Combine the filling ingredients until well blended and spread evenly on the dough. Roll the dough into a large log and cut into 14 segments.
  6. Dip one side of each piece in the remaining egg wash, and then in white sugar. Place on the prepared baking sheet (dipped side facing up) and bake for 3 minutes. Turn the heat down to 425 degrees and continue baking for 8 to 10 more minutes.

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