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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
Total Time Prep Yield



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How would you rate this recipe?
  • 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.
  • Amy A
    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!
  • 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!
  • 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.
  • 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!
  • 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
  • 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
  • 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.

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