Creamy Orange Scones

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Creamy Orange Scones

star rating (8) rate this recipe »
Published prior to 2008

With their bright orange topping of marmalade, and creamy interior accented by both orange zest and vanilla, these scones are reminiscent of one of our favorite summertime taste treats: vanilla ice cream with orange sherbet. Unlike most scones, these require no rolling or shaping; simply dollop batter into a cake pan, top with marmalade and sparkling sugar, bake, and cut into wedges.

3 cups (12 3/4 ounces) King Arthur   Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (3 1/2 ounces) sugar
grated rind (zest) of 1 orange
1/2 cup (1 stick, 4 ounces) butter
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon Fiori di Sicilia flavoring
1 cup (8 ounces) buttermilk OR 1 cup (8 ounces) water + 1/4 cup (1 ounce) buttermilk powder

2/3 cup (7 ounces) orange marmalade
3 to 4 tablespoons coarse white sugar (sparkling sugar)

Preheat the oven to 400°F. Lightly grease a 9" round cake pan.

In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, and grated rind.

Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix till the butter is fairly well combined with the flour; a few lumps remaining are OK.

Whisk together the egg, vanilla, Fiori and buttermilk or water. Add this to the dry ingredients, stirring gently till everything is well moistened and just combined.

Spread the scone batter in the prepared pan. Spread the marmalade atop the scone batter, gently pushing it down with a fork. Sprinkle with the sugar.

Bake the scones in a preheated 400°F oven for 30 minutes, or till the edges are golden brown and a cake tester inserted into the center of one comes out without crumbs clinging to it. Remove the pan from the oven, and after 5 minutes, turn the scones out onto a rack, jam side up. While they’re still warm, cut each round into 12 wedge-shaped scones. Serve with additional marmalade and Devon cream, if desired.

Yield: 12 scones.


  • star rating 02/12/2015
  • Miriam from KAF Community
  • I love the moist texture of these. They are nothing like the doorstops you can buy that are also called scones, even when I drop the batter on a cookie sheet to speed up the baking. The last time I made these I didn't realize I was almost out of marmalade until the very last minute. I substituted peach jam. I had just enough marmalade to make it a taste test and everyone at work who was willing to do the taste test agreed that peach was better. The marmalade is over-the-top orange.
  • star rating 11/03/2014
  • almatomama from KAF Community
  • I didn't have orange zest or marmalade, so I put candied orange peel in the batter. They are so tender and Yummy! My husband wants these over all of the scones I bake. Preparation is easy, like making a cake. I have also taken to mixing the dry ingredients for the next batch and putting it into a ziplock bag so all I have to do is mix in the wet and bake next time. I also made a variation last weekend with finely cubed Cortland apples, a touch of cinnamon in the batter and reserved some apple for the topping. I mixed in some apple pie spice and toffee crunch from King Arthur and sprinkled that on top. Turned out very yummy, but the Orange are still the hands down favorite. Thank youKing Arthur for continuing to put out such wonderful recipes.
  • star rating 05/07/2014
  • from
  • I loved the scone part. The orange part was good but just not 5 star good to me.
  • star rating 02/13/2013
  • Clara from Mountain Home Idaho
  • Wow...first time to make scones from scratch. I have always used your mix, but was out and wanted scones for breakfast. Will be making more. Theses are great.
  • star rating 01/13/2012
  • mktsutherland from KAF Community
  • Made these this morning in between conference calls while working from home. Wow- going to try with apricots next!
  • star rating 04/22/2011
  • lya from KAF Community
  • This is an awesome, and I mean AWESOME recipe!!! The first time I made this and my children finished it off, they asked when is the next time I'm going to bake it. So for the next three weeks I made it two sometimes three times a week (with different toppings though) Also made it for family gatherings and everyone said they were very good. I did slightly change the recipe because I didn't have oranges the first time but I did have King Arthur orange oil. Instead of buttermilk I added kifer (I don't know if many know what it is). I did make it with buttermilk later one but everyone like the kifer better. It was fluffier and more moist. I still make it about twice a month.
  • star rating 03/17/2009
  • Stephanie K from Baltimore, MD
  • These scones are fantastic! I "veganized" them, used Earth Balance vegan butter, made "buttermilk" by mixing 1 tsp apple cider vinegar to soy milk, replaced the egg with Ener-g egg replacer, and omitted the Fiori di Sicilia flavoring because I didn't have any. They turned out great! They're a bit tougher than normal scones, but I could have baked them a bit too long, I think I'd use a banana instead of Ener-g next time. But my office loves them, so that's all that matters! Will definitely bake this again!
  • star rating 12/24/2008
  • Maria from Missouri
  • This has to be the easiest scone recipe in the world, and is one of my favorites. Delightful flavor. Positively scrumptious.