Bready or Not Original: Citrus Scones
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Bready or Not Original: Citrus Scones

Use candied orange peel--the stuff used in fruitcakes--to make a deliciously fresh breakfast treat! This recipe makes eight scones, and can be cut by hand or formed in a scone pan. The finished scones can be frozen after glazing for later enjoyment.
Course: Bread, Breakfast
Cuisine: British
Keyword: citrus, quick bread
Author: Beth Cato



  • 1 3/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 Tablespoons unsalted butter
  • 1/2 cup plus 1 Tablespoon milk or half & half
  • 1/4 cup sour cream
  • 1/3 cup candied orange peel
  • 1 egg lightly beaten


  • 1/2 cup confectioners' sugar
  • 3 teaspoons orange juice [or water]
  • sprinkle of additional orange peel optional


  • Preheat oven at 400-degrees.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
  • In a different bowl, stir together 1/2 cup milk and sour cream. Stir into dry ingredients until it just holds together, adding more milk if needed. Fold in the candied citrus peel.
  • If using a scone pan, pack the dough into the triangular holes. If shaping by hand, transfer the cohesive dough to a large piece of parchment paper on a large cookie sheet. Shape into a large, even circle. Slice into eight wedges and separate them slightly.
  • Whisk egg and remaining tablespoon of milk and brush them atop each scone.
  • Bake until scones are golden brown, 15 to 17 minutes. Leave on pan to cool for 20 minutes.
  • To glaze, mix together confectioners' sugar and orange juice to create a thick, dribbly consistency. Spoon atop scones. Immediately sprinkle on more candied orange peel and gently press into tops of scones.
  • Scones are best eaten within the day, but they can be frozen even while glazed. Freeze on waxed paper then transfer to a freezer bag or plastic container. They thaw quickly at room temperature.