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Reviews (57)
Back to TopTriangleThese are very nice – very tender and light. Like other reviewers, I found the dough too dry and used approximately a quarter cup additional buttermilk. They are also great with mini chocolate chips instead of currants. I don't understand why the directions say to transfer the flour-butter mixture to a bowl, then add the buttermilk and work into a dough in the bowl. This is an extra and unnecessary step. I just add the buttermilk to the flour-butter mixture in the food processor and give a couple of quick on-off pulses to bring the dough together. Then turn out onto counter and knead lightly a couple of times. I found that using a lightly-floured rolling pin was easier than patting the dough 1 inch thick.
NBrooks1504
Ottawa, ON
4/4/2021
I've made twice now. Both times had to use a little more butter milk than called for; however my buttermilk was very thick. Very good & come together fast.
paulakopasz
Buffalo NY
6/14/2020
Awesome scones. For a change of flavor, omit the orange and add cinnamon....both are delicious!
dabbott
Braintree, VT
4/17/2014
Too much baking powder! These buttery morsels had a delicate crumb, and perfect amount of sweet, enhanced by the orange. All was overpowered by the nasty soda flavor.
gwenhendry
Boston
3/21/2013
Forgot to say that I sprinkle turbinado surgar on top for a bit of crunch.
mswindycty
Chicago
1/26/2013
Really great taste and texture, plus super easy using the processor. The first time I made these, I followed the recipe exactly and thought they were too crumbly, not holding together, so I made a note to add more liquid next time. I'm glad I tried again, with a bit more liquid. They were moist and held together well. Delish out of the oven. I prefer my scones in wedges as well and just patted it into rounds and cut accordingly. Will definitely keep making!
mswindycty
Chicago
1/26/2013
Everyone loved this one!!! So easy to make and light and fluffy. I used chocolate chips instead of currants. I made without the zest and it was delicious.
HilaryAgin
NY
11/10/2012
Absolutely delicious! I made with the finely chopped dried apricots and added a little sprinkle of oats along with the sugar on top. Beautiful! I cut with a 1 3/4" round cutter and it yielded 19 scones and they are a perfect size. I will be using these for a brunch for 150 early next month. I think the ladies will LOVE them.
opusdoodle
El Dorado Hills, CA
8/7/2012
Good Scones - not too sweet, but rich and relatively moist due to the butter and buttermilk.Worked well in my new food processor.Next time I will add more currants than 1/2 cup.
Anonymous
Los Gatos, CA
4/13/2012
I hate it when people rate a recipe and it turns out they changed the ingredients but . . . I'm doing it anyway. These were great! But I didn't have orange zest or currants so I substituted 1 teaspoon cinnamon and 1/2 a cup of mini chocolate chips. Other than that, I followed the recipe exactly. Soooo good -- light, flaky, crispy top, tender inside. Love love love.
ddfischer18
Miami
3/17/2012
These were delicious scones! I would even consider these cafe worthy treats! I used dried cranberries in place of the currants and the zest of three clementines because I didn't the currants or a navel orange. Also, I used 10 tbs of butter since I was short on supplies after the Thanksgiving meal. I cut them into wedges and they were a hit! I'll be making these again and again!
Anonymous
Phoenix, AZ
11/26/2011
I used raisins instead of currants, because that's what I had on hand.To make it a bit healthier I used fat-free half and half instead of buttermilk and only 3/4 stick of sweet butter.They came out perfect! So moist and flavorful!
Anonymous
Washington, DC
11/22/2011
These are great! I made them as written with the exception of fresh blueberries and lemon zest instead of dried currants and orange zest. They're still warm, so I find them a little more cakey rather than dry, but we'll see what happens when they cool down.
Anonymous
AZ
9/16/2011
Really good, even with oat flour for gluten-free friends. Prepared and refrigerated overnight, placing cold baking sheet in oven and scones came out extra buttery and yummy.
Anonymous
5/21/2011
Prepared this recipefor the first timelast night..and itsurely will not bethe last time. Ihave tried numerousscone recipes overthe years, and Ihave found some goodrecipes before..BUTthis one is the BESTI have EVER comeacross. My foodprocessor bit thedust recently, so Ihad to go old schoolusing a pastrycutter..the finalresults were wellworth the effort.Wonderfully lite,excellent crumb anddelightful flavor.I didn't have anyoranges in thehouse, and it didn'tseem to make a hugedifference. Iprefer the wedgeshapedscone..however,since I don't have asingle one left formy Sunday morningcoffee, I will bepreparing theseagaintomorrow..after Ipick up some orangesat the market! Thisis a keeper, and Iencourage everyoneto try this recipe.
redhawkmom
Cincinnati, Ohio
3/11/2011
TagsSconePastriesOatOrangeCitrusFruitButtermilkDairyDried CurrantDried FruitSideSnackBreakfastBrunchNut FreeMake AheadBakingFood ProcessorGourmet
