Orange Scones
These Orange Scones are what happen when a buttery, flaky biscuit meets fresh citrus and a sweet glaze. This easy recipe uses real orange zest and juice in both the dough and the glaze, so every bite tastes bright and bakery-worthy. They come together with one bowl, a grater, and about twenty minutes of hands-on time. Perfect for a special Sunday morning breakfast or brunch.
Equipment
- Large mixing bowl
- Box grater or microplane zester
- Pastry cutter or two forks
- Measuring cups and spoons
- Bench scraper or sharp knife
- Round biscuit cutter about 3 inches
- Parchment paper
- Baking sheet
- Wire cooling rack
Ingredients
- 2 ½ cups all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- Zest of 2 large oranges divided
- ½ cup unsalted butter 115g, very cold and cubed
- 1 large egg
- ½ cup heavy cream 120ml, plus extra for brushing
- ¼ cup fresh orange juice 60ml
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar for topping
For the Glaze
- 1 cup powdered sugar 120g
- 2-3 tablespoons fresh orange juice 30-45ml
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, rub the zest of 1 orange into the granulated sugar with your fingertips until fragrant and damp.
- Whisk the flour, baking powder, and salt into the orange sugar until combined.
- Cut cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces visible.
- Whisk together the egg, heavy cream, orange juice, and vanilla in a separate bowl.
- Pour wet mixture over dry ingredients and stir gently just until a shaggy dough forms. Do not overmix.
- Turn dough onto a floured surface and pat into an 8-inch circle about 1 inch thick, folding it over itself a few times to create layers.
- Cut into 8 wedges and place on the prepared baking sheet 2 inches apart.
- Brush tops with heavy cream and sprinkle with turbinado sugar. Bake for 16-18 minutes until golden brown.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool.
- Whisk powdered sugar, reserved orange zest, and 2 tablespoons orange juice to make the glaze. Add more juice if needed for drizzling consistency.
- Drizzle glaze over cooled scones and let set for a few minutes before serving.
Notes
- Keep all dairy ingredients very cold for the flakiest layers. Chill the butter for 15 minutes in the freezer before starting.
- Use a microplane zester to avoid the bitter white pith of the orange, which can make the scones taste bitter.
- Handle the dough as little as possible once wet and dry ingredients meet to avoid tough, dense scones.
- Cut straight down with your cutter or knife without twisting to get the best rise.
- The dough can be made ahead, shaped, cut, and refrigerated overnight on the baking sheet. Bake straight from the fridge in the morning.
- Freeze unbaked, cut scones on a tray, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes to the baking time.
- For a different flavor, fold in ½ cup of dried cranberries, mini chocolate chips, or toasted sliced almonds.
- Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat in a 300°F oven for 8-10 minutes to re-crisp the exterior.
- Use fresh orange juice and zest for the brightest, most natural orange flavor.
Nutrition
Serving: 1sconeCalories: 290kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 210mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 8mg
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