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 Light as a feather, buttery scones with a hint of orange and just the perfect touch of thyme. Ideal for breakfast or brunch, these delightful scones would be delicious split and topped with strawberries and whipped cream. You find orange blossom water at Whole Foods and other specialty markets, or order it online

Pam Lolley
Recipe by MyRecipes


Credit: Whitney Ott; Food Styling: Mary-Claire Britton; Prop Styling: Audrey Davis

Recipe Summary test

15 mins
40 mins
Serves 8 (serving size: 1 scone)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Stir together flour, sugar, baking powder, and salt in a medium bowl. Using a pastry cutter, cut butter into flour mixture until mixture is crumbly and resembles small peas. Freeze mixture 5 minutes.

  • Stir in thyme, orange blossom water, and 3/4 cup plus 2 tablespoons of the cream just until dry ingredients are moistened. Place dough on a sheet of wax paper. Gently press dough into a 7-inch round. (Mixture will be crumbly.) Cut round into 8 wedges. Place wedges 2 inches apart on a baking sheet lined with parchment paper. Brush tops of wedges with remaining 2 tablespoons cream just until moistened. (You may not need all of the cream.)

  • Bake in preheated oven until golden brown, 13 to 15 minutes. Brush warm scones with Orange Blossom Glaze.