Orange Scones Recipe

Side view of some flaky orange scones with glaze.

5 from 2 votes

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.

Course Breakfast, Dessert

Cuisine American

Keyword orange glaze, orange scones recipe

Prep Time 25

Cook Time 15

Total Time 40

Servings scones

Calories 371kcal

Author Sue Ringsdorf

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.
2 1/4 cups all-purpose flour (270 grams), 1/3 cup granulated sugar (66 grams), 1 Tablespoon baking powder, 1/2 teaspoon kosher salt, 1/4 cup orange zest
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.
1 large egg, 1/2 cup half and half, 1 teaspoon vanilla extract
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.
1/2 cup unsalted butter
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.
1 Tablespoon unsalted butter, 1 teaspoon vanilla extract, 2 Tablespoons fresh orange juice, 1 cup powdered sugar (120 grams)
Add glaze to scones. Drizzle the glaze on top of the cooled orange scones. Enjoy!

Notes

1. Frozen butter works best. I recommend using a box grater to grate the frozen butter. Store in the freezer until ready to use.
2. 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.)
3. 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).
4. Use flour on your baking mat or board to prevent the dough from sticking to it.
5. Be careful to NOT over-bake.

Nutrition