Orange Scones

Last Christmas Matt’s mom made the pretty wonderful scones for a late mid-morning treat. Turns out they were from Ruth Reichl’s ‘Gourmet Today’ cookbook. A wonderful cookbook we also own but with which I have a bit of a complicated relationship. I do like it – a lot – but not an in a way to cook with it following the recipes. It’s more in a getting inspired from it way and then going and doing my own thing. But when I felt like scones last week, I remembered the ones from Christmas and thought maybe I should just follow the recipe for her scones since they were great. But then I didn’t. I should have known better that it would turn out like this I guess but I tweaked it. Quite a bit. As usual.



So these are my version of Ruth’s Orange and Raisin Scones. Cut to Orange Scones for me. To my defense, the tweaking started with the purpose of using the whole orange and the whole egg since I never get around to using a zested orange or half an egg but feel bad a few days ( weeks?) later when I find it still sadly sitting in the fridge. Then I adjusted the remaining to my liking meaning less butter, brown sugar instead of white and adjusted the other things to accommodate these things. In the end, I must say, they turned out really pretty wonderful too.They were exactly what orange scones are supposed to be, pouffy and crumbly, just enough, with a nice underlying orange taste. Unfortunately, I didn’t have any Devonshire cream on hand (or the will to go to the market – next time!) but we had them with marmalade we are still working on.

Orange Scones

8 scones

  • 2 tbsp brown sugar
  • 2 cup flour
  • 2 tbsp baking powder
  • pinch of salt
  • ⅓ cup butter
  • zest of 1 orange
  • juice of 1 orange (the same orange)
  • ½ cup milk
  • 1 egg
  • milk, to brush
  • brown sugar, to sprinkle

Pre-heat your oven to 375F. Put the dry ingredients (flour, sugar, baking powder and salt) in a large bowl. Add the butter and pinch in, until you have pieces roughly the size of peas. Add the orange zest, juice the orange over the bowl and mix in a little. In a small bowl, beat the egg with the milk and pour over the flour mixture. Mix in well until you have a dough that comes together. Put a parchment paper on a baking sheet and put the dough on the baking sheet, forming a disc with it. Cut the disc into 8 pieces (but keeping close to each other to bake) and brush the scones with milk. Sprinkle brown sugar over each and bake for 50 minutes until golden. Cut each scone again before serving.

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