Orange-Raspberry Scones


We celebrated Nick's birthday this weekend with a visit to the Art Institute of Chicago, a party at home with some friends, and a superb dinner at the Publican. As the weekend rounded out, fresh baked scones seemed like the ideal accompaniment to our snowy Sunday afternoon.


Orange-Raspberry Scones


2 C flour
2 Tbs sugar, plus more for sprinkling on top
1 Tbs baking powder
Grated zest of 1 orange
1/4 tsp salt
4 Tbs cold unsalted butter, cut into pieces
2 large eggs
1/2 C cold milk or cream
2 Tbs raspberry jam


Preheat oven to 400F and line a baking sheet with a Silpat mat.

In a medium bowl combine the flour, two tablespoons of sugar, baking powder, orange zest, and salt. Rub in the butter with your hands (or cut in with a pastry cutter if you prefer) until it resembles a coarse meal.

In a second bowl whisk the eggs, milk and jam.  Add to the dry ingredients and mix into a shaggy dough.

Knead gently a few times and separate into 3 balls.  Form each into a 6-inch round (about 1-inch thick) and cut into 4 wedges.  Evenly space the wedges on the prepared baking sheet and bake for 15-20 minutes or until a golden brown crust forms.  Serve warm if possible.

show hide 12 comments

heather - in praise of scones!!

kickpleat - i made raspberry scones this weekend too! but i should have added orange zest. now that would have been amazing.

Kaitlyn - I love scones, they are my favorite thing to bake! I’m excited to try this recipe, I’ve never tried them with raspberry jam.

Andrea - I love scones, are my favorite to bake.mmmmmm Yammy.

Gemma - Thanks Heather. I love your blog name by the way.
It was a great scone weekend kickpleat!
Thanks Kaitlyn and Andrea!

EJ - These look delicious. I used to work in a bakery and make scones every day (resulting in an avoidance of them!), however these definitely have turned the tide back!

Jude - Grr.. Can’t believe I still haven’t gone to the publican. Need Pork.

Gemma - EJ–It’s funny how doing something you love for work can have that effect. I hope you can enjoy scones again soon!
Jude – The Publican is amazing. Go soon!

Michelle - Hi, I made a slight variation of these scones today – substituting home-made cumquat jam for the raspberry, and although i still followed the instructions, my dough turned out very wet – it resembled muffin batter and I had to add a lot of extra flour so that it would be shaped into the 3 rounds. The end result was very heavy, but they still tasted like scones. Do you know if I might have done something wrong? I am sure I put in half a cup of milk and two eggs but maybe my flour was the wrong type – it was just ordinary cake flour.

Gemma - Hi Michelle,
I think the cake flour could be the problem. Cake flour has less gluten than other types of flour and can result in a thin, gummy dough when used in a non-cake recipe. Try using all purpose flour next time. Generally, if recipes do not specify a type of flour, the recipe is calling for all-purpose.

Michelle - Thanks!! I just assumed that it would be cake flour because I used it the last time I baked scones. I’ll definitely give it another try sometime :)

Gemma - Good luck Michelle!

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