Double Orange Scones with Orange Butter

These scones earn their name twice over: orange zest in the dough plus chopped mandarin oranges folded through, then a smear of whipped orange-marmalade butter to finish. The zest gives floral, oily citrus notes; the mandarin segments tuck in pockets of soft fruit that almost candy as they bake.

The technique is classic British scone with one twist: the chopped mandarin segments add moisture, so the dough won’t need much extra liquid. Cut the butter into the flour until the texture is coarse-meal, then fold in the fruit gently with the milk and egg. Knead just 10 times on a floured counter; any more and you’ll squash the orange segments into orange-flavored dough, which kills the burst-of-fruit effect.

The sugar sprinkled on top before baking does two things: a sweet crunch on the crust and visual sparkle. Cut the wedges and pull them slightly apart on the pan so the cut sides crisp instead of steaming together.

Pro Tips

• Drain the mandarin segments well if using canned, then chop them small. Wet fruit makes the dough soggy and hard to handle.
• Zest the orange before juicing or sectioning. Working the zest into the sugar with your fingertips wakes up the citrus oils.
• Make the orange butter ahead and chill it in a small ramekin so it sets up; let it soften slightly before serving for easy spreading.
• Don’t skip the wedge separation step before baking; it’s what gives you crisp edges all the way around.

Variations

• Use blood oranges in winter for a stunning red-tinted segment and a more complex citrus flavor.
• Swap orange marmalade in the butter for lemon curd or apricot jam for a different sweet-tart spread.
• Add 1 teaspoon cardamom to the dry ingredients for a warm, slightly floral spice note that pairs beautifully with orange.