Name: Orange Scones
Prep time: 15 min
Cook time: PT-486994H8M59S
Total time: PT-486994H8M59S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 1 tbsp fresh orange zest; 1/4 cup fresh orange juice; 1/2 cup heavy cream or buttermilk; 1 large egg; 1 tsp vanilla extract; For the glaze:; 1 cup powdered sugar; 2–3 tbsp fresh orange juice; Optional: extra orange zest

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Orange Scones are tender, buttery pastries with a bright citrus flavor and a slightly crisp golden crust. I infuse the dough with fresh orange zest and juice, then top the baked scones with a sweet orange glaze that brings everything together. These are perfect for breakfast, brunch, or an afternoon pick-me-up alongside a hot cup of tea or coffee.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make but feels like a bakery treat. The scones are flaky and soft inside, with just the right amount of sweetness and zing from the orange. The glaze adds a glossy, citrusy finish that makes them as pretty as they are delicious. They also freeze well, so I can bake a batch and enjoy them throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the scones:

All-purpose flour
Granulated sugar
Baking powder
Salt
Cold unsalted butter (cut into cubes)
Fresh orange zest
Orange juice
Heavy cream or buttermilk
Egg
Vanilla extract

For the glaze:

Powdered sugar
Fresh orange juice
Orange zest (optional for extra flavor)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together flour, sugar, baking powder, and salt.
I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
I stir in orange zest.
In a separate bowl, I whisk together the egg, cream, orange juice, and vanilla.
I pour the wet ingredients into the dry and mix gently until just combined—being careful not to overwork the dough.
I turn the dough out onto a floured surface, pat it into a circle about 1 inch thick, and cut it into 8 wedges.
I place the scones on the baking sheet and brush the tops with a little cream.
I bake for 15–18 minutes, until golden and cooked through.
While they cool slightly, I whisk together powdered sugar and orange juice to make the glaze and drizzle it over the warm scones.

Servings and timing

This recipe makes 8 scones.
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes

Variations

Sometimes I add dried cranberries, chopped walnuts, or mini chocolate chips to the dough for extra texture and flavor. I’ve also swapped the orange for lemon or mixed orange and almond extract for a unique twist. For a crunchier top, I sprinkle coarse sugar before baking.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days. I reheat them in a low oven or microwave briefly before serving. They also freeze well—unglazed or glazed—just wrap tightly and thaw as needed.

FAQs

Can I use bottled orange juice?

I prefer fresh orange juice for the best flavor, but bottled can be used in a pinch. I still use fresh zest either way.

How do I keep scones from being dry?

I handle the dough gently and don’t overbake them. Using cold butter and enough cream keeps them moist.

Can I make them ahead?

Yes, I prepare the dough, shape the scones, and refrigerate overnight. I bake them fresh in the morning.

What can I use instead of cream?

Buttermilk or whole milk can be used, but cream gives the richest texture.

Can I freeze the dough?

Yes, I freeze the cut scones on a baking sheet, then transfer them to a freezer bag. I bake straight from frozen, adding a couple of extra minutes to the bake time.

Conclusion

Orange Scones are a bright, zesty twist on a classic baked good that I always enjoy making. With their flaky layers, citrusy punch, and sweet glaze, they’re perfect for any occasion—from lazy weekends to special brunches. Whether I make them plain or mix in extras, they never fail to bring fresh, cozy flavor to my kitchen.