Coriander-and-Orange Scented Scones Recipe

Name: Coriander-and-Orange Scented Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil for the baking sheet; 2 cups unbleached all-purpose flour, plus extra for kneading; 2 teaspoons baking powder, preferably nonaluminum; 1/2 teaspoon baking soda; 2 1/2 teaspoons ground coriander or 2 teaspoons coriander seeds, crushed in a mortar or spice grinder; 1 teaspoon kosher salt; 3 tablepoons sugar; 4 tablespoons cold unsalted butter; 3/4 cup dried cherries, blueberries, or currants; 1 1/2 to 2 tablespoons grated orange zest; 3/4 cup buttermilk

Servings: persons

Oil for the baking sheet
2 cups unbleached all-purpose flour, plus extra for kneading
2 teaspoons baking powder, preferably nonaluminum
1/2 teaspoon baking soda
2 1/2 teaspoons ground coriander or 2 teaspoons coriander seeds, crushed in a mortar or spice grinder
1 teaspoon kosher salt
3 tablepoons sugar
4 tablespoons cold unsalted butter
3/4 cup dried cherries, blueberries, or currants
1 1/2 to 2 tablespoons grated orange zest
3/4 cup buttermilk

1
Preheat the oven to 425F.
2
Brush a baking sheet lightly with oil and set aside.
3
In a medium bowl, combine the flour, baking powder, baking soda, coriander, salt, and sugar.
4
With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.
5
Scatter in the cherries and orange zest.
6
With a fork, stir in the buttermilk until just combined.
7
Turn the dough out onto a floured work surface and knead it three or four times with floured hands.
8
Divide the dough into 8 equal portions and shape each into a ball.
9
Place the balls of dough on the baking sheet with at least 2 inches between them.
10
With a sharp knife, cut a cross in the top of each ball.
11
Refrigerate for 15 minutes.
12
Bake the scones for 13 to 15 minutes, until golden brown.

950

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Oil for the baking sheet, 2 cups unbleached all-purpose flour, plus extra for kneading, 2 teaspoons baking powder, preferably nonaluminum, 1/2 teaspoon baking soda, and more.

Yes, Coriander-and-Orange Scented Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coriander-and-Orange Scented Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions