Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon fresh orange zest
- 1/2 cup heavy cream or whole milk (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh orange juice (for glaze)
- 1/2 teaspoon orange zest (optional, for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in the orange zest.
- In another bowl, whisk egg, cream, vanilla, and orange juice. Add to the dry mixture and stir until just combined.
- Turn dough onto a floured surface, gently shape into a 1-inch thick disc.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with a little cream and bake for 16–20 minutes until golden and firm.
- Whisk together glaze ingredients until smooth.
- Drizzle glaze over warm (not hot) scones and let it set before serving.
Notes
- Add dried cranberries, chopped nuts, or white chocolate for variation.
- Substitute blood orange or tangerine for different citrus flavors.
- For mini scones, divide dough in half and cut each disc into 6 wedges.
- Use cold butter and don’t overmix to keep scones tender.
- Dough can be refrigerated overnight and baked the next day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
