Orange Scones
Orange Scones are buttery treats featuring a tender, crumbly texture infused with the bright, zesty flavor of fresh oranges. Topped with a light orange glaze, these offer a perfect balance of sweetness and citrusy tang.
Orange Scones
Coffee and pastries go hand in hand, and these scones are truly some of the best. We love them with Homemade Pumpkin Spice Lattes or Pumpkin Foam Cold Brew or just a tall glass of milk.
Other delicious scones recipes include Lemon Poppy Seed Scones, Chocolate Chip Scones, or Petite Vanilla Bean Scones. All are delicious and the best thing is that they freeze well too. Make some, freeze some!
Why This Recipe Works:
- BUTTERY AND DELICIOUS – These scones are perfectly buttery and delicious. You’ll love the orange flavor too!
- TENDER AND FLAKY – Orange scones are tender on the insides and crisp on the outsides. They are flaky and full of zesty flavor.
- PERFECT BRUNCH RECIPE – We love serving scones for brunch along with an egg recipe. Try our Omelette Casserole, Breakfast Burritos with Bacon, or Ham and Gruyere Quiche.
Ingredient Notes:
The scone ingredients needed can easily be found at most grocery stores.
- The dry ingredients – all-purpose flour, granulated sugar, baking powder, and kosher salt.
- The wet ingredients – unsalted butter, one egg, half and half, and vanilla extract
- Oranges – zested and juiced
How to make Orange Scones:
Step 1
Prepare frozen butter. Use a box cutter to grate the frozen butter and place in the freezer in advance. I normally do this the day before I make scones.
Step 2
Prep oranges. Use a microplane to zest two large oranges. Avoid zesting the white pith under the skin. Juice one of the oranges.
Step 3
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, sugar, baking powder, salt, and orange zest. Stir to combine.
Step 4
Combine the wet ingredients. In a measuring cup, combine the egg, half and half, and vanilla extract. Mix well and then store in the refrigerator to keep it cold until ready to use.
Step 5
Add frozen butter to dry mixture. Add the frozen butter to the dry mixture and cut it in with a pastry cutter or use your hands to press the butter into the ingredients. Mix until it resembles course crumbs.
Step 6
Add the wet ingredients to the dry ingredients. Add the wet ingredients, and stir with a spoon until the dough forms a shaggy ball. If the mixture is too dry, you may need to add in a few drops of cream until it comes together.
Step 7
Prep. Add a light dusting of flour to a baking mat or a large board. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
Step 8
Shape the dough. Transfer scone mixture to the prepared surface. Use your hands to form it into a circle, about one-inch thick. (Try not to over-handle the dough.)
Slice the dough into 8 equal-sized triangles. Transfer triangles to the prepared baking sheet.
Step 9
Bake. Bake the scones for 14-16 minutes, or until lightly browned on top.
Step 10
Cool scones. Carefully transfer baked orange scones to wire cooling racks.
Step 11
Make glaze. In a small bowl, combine the orange glaze ingredients – melted butter, freshly squeezed orange juice, vanilla extract, and sifted powdered sugar. Mix until well combined.
NOTE: If the glaze is too runny, you’ll want to add additional powdered sugar. If it’s too thick, add a little more orange juice.
Step 12
Add glaze to scones. Drizzle the glaze on top of the cooled orange scones. Then add some sparkling sugar (optional of course).
Recipe FAQs:
In my opinion, the best scones are crispy on the edges and soft in the middle. They are buttery, flaky, and full of flavor.
The secret to great scones is to keep the wet ingredients cold – the butter, milk/cream, and egg. I use frozen shredded butter and work quickly so that the butter forms little pockets of heaven while the scones are baking.
All-purpose flour produces the lightest scones. I don’t recommend substituting another type for this recipe.
Recipe Tips:
- Frozen butter works best. I recommend using a box grater to grate the frozen butter. Store in the freezer until ready to use.
- When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is not too wet. (If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.)
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream/half and half VERY slowly (just a few drops at a time).
- Use flour on your baking mat or board to prevent the dough from sticking to it.
- Be careful to NOT over-bake.
More Delicious Scones:
We love to keep scones in the freezer for weekend mornings. Try one of the following scone recipes next!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Orange Scones Recipe
Ingredients
- 2 1/4 cups all-purpose flour (270 grams) – 300 grams
- 1/3 cup granulated sugar (66 grams)
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter – frozen and shredded
- 1/4 cup orange zest – from two large oranges
- 1 large egg
- 1/2 cup half and half
- 1 teaspoon vanilla extract
For the glaze:
- 1 Tablespoon unsalted butter – melted
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh orange juice
- 1 cup powdered sugar (120 grams) – or more/less depending on texture
Instructions
- Prepare frozen butter. Use a box cutter to grate the frozen butter and place in the freezer in advance. I normally do this the day before I make scones.
- Prep oranges. Use a microplane to zest two large oranges. Avoid zesting the white pith under the skin. Juice one of the oranges.
- Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, sugar, baking powder, salt, and orange zest. Stir to combine.
- Combine the wet ingredients. In a measuring cup, combine the egg, half and half, and vanilla extract. Mix well and then store in the refrigerator to keep it cold until ready to use.
- Add frozen butter to dry mixture. Add the frozen butter to the dry mixture and cut it in with a pastry cutter or use your hands to press the butter into the ingredients. Mix until it resembles course crumbs.
- Add the wet ingredients to the dry ingredients. Add the wet ingredients, and stir with a spoon until the dough forms a shaggy ball. If the mixture is too dry, you may need to add in a few drops of cream until it comes together.
- Prep. Add a light dusting of flour to a baking mat or a large board. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
- Shape the dough. Transfer scone mixture to the prepared surface. Use your hands to form it into a circle, about one-inch thick. (Try not to over-handle the dough.)Slice the dough into 8 equal-sized triangles. Transfer triangles to the prepared baking sheet.
- Bake. Bake the scones for 14-16 minutes, or until lightly browned on top.
- Cool scones. Carefully transfer baked orange scones to wire cooling racks.
- Make orange glaze. In a small bowl, combine the glaze ingredients – melted butter, orange juice, vanilla extract, and sifted powdered sugar. Mix until well combined.NOTE: If the glaze is too runny, you'll want to add additional powdered sugar. If it's too thick, add a little more orange juice.
- Add glaze to scones. Drizzle the glaze on top of the cooled orange scones. Enjoy!
Notes
-
- Frozen butter works best. I recommend using a box grater to grate the frozen butter. Store in the freezer until ready to use.
- When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is not too wet. (If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.)
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly (just a few drops at a time).
- Use flour on your baking mat or board to prevent the dough from sticking to it.
- Be careful to NOT over-bake.
These were delicious! Perfect scone consistency with a light citrus finish. A big winner at my house!
Thanks so much Cathy!