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This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.

Source: Everyday Food, November 2005
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  • patsscoxnet
    28 OCT, 2018
    I make these over and over again. When I make scones, this is the recipe I use. As Martha Stewart recommends, I buy whatever amount of fresh cranberries I think I might need through the year in late November or in December, before they run out. I freeze them in zip-style freezer bags, and since I buy them organic there is no need to rinse before freezing. I dry whisk the powdered ingredients just before I add the butter and then I add the orange zest, (sometimes I use lemon zest, or tangerine zest). Only then do I add the cranberries and just toss them lightly to powder them up over mixing fresh fruit will cause it to 'bleed' into the dough. Lastly, I add the buttermilk, which I make myself by adding the juice of 1/2 a lemon or lime to 3/4 cup of lowfat milk--it curdles in about 10 minutes, so that is the first thing I do before I begin mixing and adding ingredients. I have a double oven, the top is a regular gas oven; the bottom uses convection heating. What I found is that my scones (Marthas' scones, of course) bake best in a regular oven, my convection oven dries them out and can easily overcook them. I like to dust them lightly with organic powdered sugar, and to have them with cold milk.
    Reply
    • FAW26694811
      2 NOV, 2018
      FYI - Organic produce still has sprays used, albeit organic-types. Would advise still washing organic produce. It is a common misconception that organic produce is completely pesticide-free, although commercial organic farmers may use more low-toxic ones.
  • kneeme2013right
    10 NOV, 2013
    These are delicious. I double the zest, add 1/8 C frozen concentrated orange juice, and double the cranberries. Bake 5 extra minutes and decrease the temperature by 25* for a moister scone. The glaze is a wonderful way to top these special treats!
    Reply
    • patsscoxnet
      28 OCT, 2018
      When you add 1/8 c. frozen concentrated orange juice, do you reduce the amount of buttermilk by the same amount?
  • ishaolinma4928149
    28 APR, 2018
    If you really want a scone with a delicious orange flavor use a little orange extract and orange oil as well as zest. The orange oil is a must and you won't believe what a difference it makes.
    Reply
  • SarvieG
    3 JUL, 2012
    These turned out really good! I made them for breakfast; followed the recipe exactly. I sprinkled some sliced blanched almonds on top before putting them in the oven--turned out great!
    Reply
  • EYBower
    3 JUN, 2011
    These scones were easy to make and tasted good, but in my experience making them, they spread more that I would have liked in the oven. I think possibly adding 1 or 2 more tablespoons of flour could have slightly reduced the stickiness and spreading of the dough. I did not need any additional buttermilk as the recipe suggested possibly needing.
    Reply
  • chocotako
    20 JUL, 2010
    These are divine and easy! I topped them with an orange glaze as suggested. Also, I used kefir cultured milk instead of buttermilk. They turned out great!
    Reply
  • Butchbottom
    28 OCT, 2008
    This is a wonderful and VERY easy scone. I do the whole thing in the food processor - dry ingr orange zest (pulse), cold butter (pulse), cranberries (pulse), buttermilk (pulse) turn out to form.. Also, I use orange flavored cranberries
    Reply
  • sandygluck
    14 MAR, 2008
    what a great idea. here's a tip, if you juice an orange, lemon, or lime, save the shell and freeze it, then when you need zest you can take the shell and zest it. Sandy Gluck
    Reply
  • spamom
    14 NOV, 2007
    So yummy!!! Save the orange and juice it. Mix the juice with confectioners sugar to make a delicious glaze. I cut the dough into smaller portions before baking and then glaze them after they cool to make a great dessert.
    Reply

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