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Orange Scones

This orange scone recipe features a tender and moist dough that’s super easy to form. Plus they have a lovely fresh orange flavor! This is a delicious breakfast treat the whole family can enjoy.
Orange Scones - Buttered Side Up

Whenever I think of scones, I have a preconceived notion that they’re dry and tasteless. I’m not sure where I got this impression, but I tend to think of scones as anticipation wrapped in disappointment.

These orange scones are none of the above. They’re tender, moist, and have a lovely, bright citrus flavor.

Plus, they come together fairly quickly and with little fuss. You don’t even need to roll these guys out. Just gently shape into a flattened ball and call it a day.

 

Ingredients:

Juicing fresh oranges.

First, here are the simple ingredients that you’ll need!

For the Scones:

  • 1 3/4 cup all-purpose flour: I like to use organic all-purpose flour, but you can use whatever you have!
  • 4 teaspoons baking powder: This will help keep these scones soft and fluffy.
  • 1/4 cup cane sugar: Again, I like to use organic cane sugar (Florida Crystals and Wholesome are my favorites), but 
  • Fresh orange zest: Since you’ll be consuming the zest, I like to use an organic orange here. Make sure to wash it well!
  • A generous pinch of salt: This will help to draw out all the other flavors. I use unrefined sea salt, so keep that in mind.
  • 5 tablespoons cold butter: You’ll want to cut the butter into smaller pieces so it’s easier to cut it into the flour.
  • 1/2 cup freshly squeezed orange juice: It will take about 2 large oranges to make 1/2 cup of juice. Fresh orange juice is my first choice, but bottled will work in a pinch.
  • 1/4 cup sour cream: Again, I like to use organic here, but conventional will work just as well!
  • 1 egg: This doesn’t go into the dough: it’s for brushing on top of the scones!
  • 1 tablespoon milk: The milk is for whisking into the egg topping. I’m sure you could use heavy cream in place of the milk if you prefer. 

For the Glaze:

  • 1/2 cup powdered sugar: If your powdered sugar is clumpy, you’ll want to sift it.
  • 1-2 tablespoons orange juice: This gives an extra bit of orange flavor!

If you want a really intense orange flavor, you could experiment with adding a bit of orange extract or flavoring to the dough and glaze. 

Note: It takes about 2 large oranges to get enough juice for this recipe. If you like, you can buy one organic orange for the zest and one conventional orange and juice both. Just make sure to zest the organic orange before squeezing it. It’s a lot harder to zest citrus once it’s been squeezed (I speak from experience). 

How to Make Orange Scones:

All of the dry ingredients in a large mixing bowl.

Start by preheating your oven to 400 degrees F (205 degrees C).

Next you’ll want to line a heavy baking sheet with parchment paper.

Making the Dough:

In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, orange zest and salt.

Scatter the pieces of cold butter all over the flour mixture and use a pastry blender (AKA pastry cutter) or a fork, two knives, or your fingertips to cut in the butter until it’s the size of peas. 

It should look kind of like coarse crumbs.

Another method I’ve seen is to grate frozen butter with a box grater, and then add it to the dry ingredients. I have not personally tried that method, though.

Add the sour cream and orange juice (the wet ingredients) and mix JUST until combined, adding more orange juice if the scone dough seems a bit dry.

The scones resting on the prepared cookie sheet.

Forming the Scones:

Now grab chunks of the soft dough, roll them into a loose ball, and flatten them onto the prepared baking sheet.

In a small bowl, whisk together the egg and milk. Then brush the egg mixture onto the tops of the scones.

Allow the scones to rest for 10 minutes.

Baking Time:

Bake in your preheated oven for 12-14 minutes, or until the tops begin to turn a lovely golden brown.

Then cool on a wire rack while you make the glaze…

Drizzling the orange scones with the sweet glaze.

Making the Sweet Glaze:

Now it’s time to make the sweet orange glaze!

In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more orange juice if the glaze is too stiff.

Simple orange scone recipe.

Once the scones are completely cool, drizzle them all over with the glaze. 

Quick Tip: If you just slide the scones onto the rack along with the parchment paper, the cleanup will be a lot easier!

Serving:

These scones (dare I say it) hardly need butter. They’re still good with it, but it isn’t necessary (sacrilegious!). 

Of course I recommending pairing them with a good cup of tea. 

But you could certainly go for a cup of coffee or a latte if you prefer!

Storing:

If you have any leftovers (ha!) store them in an airtight container in the refrigerator for up to 3 days.

You can reheat them in a gentle oven or toaster oven. 

Mmm…wouldn’t warm scones for breakfast be lovely?!
An orange scone on a white plate on top of a light blue napkin.

I’d love to try these with chocolate chips or fresh cranberries…yum! It would also be fun to experiment with different types of oranges such as blood oranges – that would be dramatic!

So that’s my easy orange scone recipe! Make sure to check out my other scone recipes below:

More Homemade Scones Recipes:

Yield: 10

Orange Scones

An orange scone on a white plate on top of blue napkin.

These orange scones have zest in the scones themselves and a lovely orange glaze on top!

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

Ingredients

FOR THE SCONES

  • 1 3/4 cup organic all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 cup cane sugar
  • zest of 1 orange, preferably organic
  • generous pinch of salt
  • 5 tablespoons butter, cold, cut into small pieces
  • 1/2 cup freshly squeezed orange juice, from about 2 large oranges
  • 1/4 cup organic sour cream
  • 1 egg
  • 1 tablespoon milk

FOR THE GLAZE

  • 1/2 cup powdered cane sugar
  • 1-2 tablespoons orange juice

Instructions

For the Scones:

  1. Preheat oven to 400 degrees F (205 degrees C). Line a heavy baking sheet with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, orange zest and salt. Scatter the butter over the flour mixture and use a pastry blender (or a fork, two knives or your fingertips) to cut in the butter until it's the size of peas. Add the sour cream and orange juice and mix JUST until combined, adding more orange juice if it seems a bit dry.
  3. Grab chunks of dough, roll them into a loose ball and flatten them onto the parchment lined baking sheet. In a small bowl whisk together the egg and milk and brush this onto the tops of the scones. Allow the scones to rest for 10 minutes.
  4. Bake in preheated oven for 12-14 minutes, or until the tops begin to turn a lovely golden brown. Cool on a wire rack.

For the Glaze:

  1. In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more orange juice if the glaze is too stiff.
  2. Once the scones are completely cool, drizzle with the glaze. Store any leftovers in an airtight container.

Notes

recipe very slightly adapted from Pastry Affair 

Nutrition Information:

Yield:

10

Serving Size:

1 grams

Amount Per Serving: Calories: 200Total Fat: 7.6gSaturated Fat: 4.5gUnsaturated Fat: 0gCarbohydrates: 30gSugar: 12gProtein: 3g

Did you make this recipe?

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Orange Scones - Buttered Side Up

Originally published on: Jan 12, 2015 at 10:30

Nancy B

Thursday 28th of April 2022

Hello, I’d like to try this recipe with the whole fruit puréed. Can u please let me know if u can just blend a couple tangerines and add the pulp as well to the juice ? I’d like to use up the whole fruit. .. will it work just as well?

Thank you, Nancy

Erica Kastner

Monday 2nd of May 2022

Sadly I haven't tried cooking with a whole orange that I can remember, so I can't comment on this! I think maybe people cook the orange before pureeing?

Erica Lea

Thursday 28th of July 2016

I haven't frozen this particular scone recipe, but I have frozen scones prior to baking with great success! I would suggest making up the scones and freezing them, bake them from frozen at the specified temperature, but bake them a few minutes longer. Hope that helps! Let me know if you have any more questions.

Zarie Orest

Wednesday 27th of July 2016

Have you had success making this scone recipe ahead and freezing prior to baking ??

Erica Lea

Thursday 5th of May 2016

I'm so pleased that you enjoyed them! Good to know that you can use cream in place of sour cream.

Jelli B.

Thursday 5th of May 2016

Just made these. They were delicious, as I'd expected. I didn't have sour cream so I used heavy cream instead (would've first chosen yogurt to sub, but didn't have that either.) Thanks for sharing this yummy recipe. Next time I might add some white chocolate chips to it.

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