Orange Scones

Orange Scones are tender, buttery, and bursting with fresh citrus flavor. These golden, lightly sweet pastries are topped with a bright orange glaze and make the perfect morning treat or afternoon pick-me-up with coffee or tea.

Why You’ll Love This Recipe

I love this recipe because it delivers bakery-style scones right from my kitchen—without being overly sweet or heavy. The orange zest adds a pop of brightness, the glaze melts into the crumbly top, and the texture is soft with just the right amount of crisp on the edges. They come together quickly and are always a hit at brunch or as a homemade gift.

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, cubed

• Fresh orange zest

• Heavy cream (or whole milk)

• Egg

• Vanilla extract

• Fresh orange juice

For the glaze:

• Powdered sugar

• Fresh orange juice

• Orange zest (optional, for extra flavor)

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

3. I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.

4. I stir in the orange zest.

5. In a separate bowl, I whisk the egg, cream, vanilla, and orange juice, then pour it into the dry ingredients.

6. I gently mix until just combined, then turn the dough onto a floured surface and shape it into a disc about 1 inch thick.

7. I cut it into 8 wedges and place them on the baking sheet.

8. I brush the tops with a little extra cream and bake for 16–20 minutes until golden and slightly firm.

9. While they cool slightly, I whisk together the glaze ingredients.

10. Once the scones are warm but not hot, I drizzle the glaze over the tops and let it set before serving.

Servings and timing

This recipe makes 8 scones and takes about 15 minutes to prep and 20 minutes to bake, so I have fresh, fragrant scones ready in about 35 minutes.

Variations

Sometimes I add dried cranberries, chopped almonds, or white chocolate chips to the dough for extra texture. I’ve also used a blood orange or tangerine for a fun flavor twist. If I want smaller scones, I divide the dough in half and make two discs, cutting each into 6 mini wedges.

storage/reheating

I store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. To reheat, I pop one in the microwave for 10–15 seconds or warm in the oven at 300°F for about 5 minutes. They also freeze well—I wrap them individually and thaw overnight or reheat from frozen.

FAQs

Can I use bottled orange juice?

Fresh orange juice and zest give the best flavor, but bottled juice will work in a pinch. I just make sure it’s not overly sweetened.

How do I keep my scones from being dry?

I use cold butter, don’t overmix the dough, and add just enough cream to bring everything together. That keeps the scones moist and tender.

Can I make the dough ahead of time?

Yes, I prepare the dough and refrigerate it (shaped and cut) for up to 12 hours before baking. I glaze them fresh after baking.

Can I make these dairy-free?

Yes, I substitute plant-based butter and coconut cream or almond milk. The flavor and texture still turn out great.

What’s the best way to zest an orange?

I use a microplane or fine grater, avoiding the bitter white pith underneath. I zest before juicing to make it easier.

Conclusion

Orange Scones are a simple but elegant pastry that brings bright citrus flavor to my baking routine. They’re soft, crumbly, and finished with a sweet glaze that makes each bite melt in my mouth. Whether I serve them at brunch, pack them for snacks, or bake them just because, these scones are always worth the few extra minutes in the kitchen.