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Candied Orange Scones
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Candied Orange Scones
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Brighten up breakfast with the addition of these citrus filled scones.  The candied peel in each bite offers chewy fun to pair with a strong cup of coffee. Enjoy!

Prep time
Bake/Cook time
0:15 to 0:17
8 scones
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Candied Orange Scones
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:15 to 0:17
Yield :
8 scones


  • 2 cups all-purpose flour*
  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) salted butter, frozen
  • 1/2 cup chopped candied orange peel
  • 6 ounces plain greek yogurt
  • 1 large egg
  • 1/2 teaspoon orange zest

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F.
  2. In a medium bowl sift together the flour, sugar, baking powder, and salt.
  3. Grate butter into flour mixture using the large holes on the grater. Use your fingers or a pastry cutter to work butter into the flour until it resembles course meal.
  4. Stir in candied orange peel.
  5. In a small bowl whisk together yogurt, egg, and orange zest. Add to flour mixture. Use a fork to stir it until dough clumps form. Continue to press dough together with your hands.
  6. Place on a lightly floured surface, press into a 7 to 8 inch circle, and cut into 8 triangles. Sprinkle with more sugar, if desired. Place on a baking sheet lined with parchment paper and bake for 15-17 minutes.
  7. Serve warm or at room temperature.


NOTE: To make mini scones, divide dough into two equal portions before pressing into two circles.  Cut into 6 triangles each (12 total.) Bake for 12-14 minutes.

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic

This Candied Orange Scones recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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