During a recent visit to Fargo our dear friend Laurie made these for our breakfast. I’m okay with orange flavor but I’m not a big fan. At least not until I tasted these. These scones are moist and not crumbly like many I have purchased at a coffee shop. The creamy orange buttery frosting makes the dish … but you may want to double up on the frosting recipe as we keep running out before the scones are completely gone!


  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 2 tsp grated orange peel
  • 1/3 cup butter-softened
  • 1/2 cup Mandarin oranges-drained and chopped
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 tbsp granulated sugar for top


  1. Preheat oven to 400 degrees with rack in the middle of the oven. Lightly grease or spray baking sheet.
  2. In large bowl, combine flour, 3 tbsp granulated sugar, baking powder and orange peel. Add butter and using a fork or pastry blender, cut in the butter until it resembles coarse crumbs. Add chopped oranges, milk and egg – stirring until mixture leaves the sides of the bowl and soft dough has formed.
  3. Turn dough onto a lightly floured surface. Lightly knead 10 times. Place dough onto the prepared baking sheet. Form into a circle that is about 1+ inches high. Sprinkle with 1 tbsp granulated sugar (optional-use cinnamon sugar). Cut into 8 wedges; separate slightly.
  4. Bake at 400 degrees for 15-20 minutes, or until lightly browned. Do not overbake.

Butter Ingredients:

  • 1/2 cup butter, softened
  • 2 large tbsp Orange Marmalade


  1. Combine ingredients; using a small mixer beat until creamy. Serve immediately.