Print Recipe

Raspberry-Filled Orange Scones



  • 3 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter or margarine
  • 3 eggs, beaten
  • 1/2 cup whipping cream
  • 1 tablespoon grated orange peel
  • 3 tablespoons raspberry preserves
  • Confectioners' sugar


  1. Heat oven to 425 degrees F.
  2. Mix flour, sugar, baking powder and salt; cut in butter or margarine until mixture resembles coarse crumbs.
  3. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened.
  4. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12 x 6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally.
  5. Place on lightly greased cookie sheet.
  6. Bake for 12 to 14 minutes or until lightly browned.
  7. Sprinkle with confectioners' sugar.

Yield: 16 scones

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