Orange Scones

These orange scones are light, buttery, and bursting with bright citrus flavor. I love how they come together with simple pantry ingredients but feel like a special bakery treat. Whether I’m serving them for breakfast, brunch, or an afternoon snack, they always disappear fast.

Why You’ll Love This Recipe

I make these scones when I want something fresh and slightly sweet without being too rich. The orange zest adds a lovely fragrance, and the glaze brings just the right amount of sweetness. They have a tender, crumbly texture that pairs perfectly with a cup of coffee or tea. Plus, they’re easy to mix by hand—no mixer required.

Ingredients

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

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter, cold and cubed

• Fresh orange zest

• Egg

• Heavy cream or whole milk

• Vanilla extract

• Fresh orange juice (for glaze)

• Powdered sugar (for glaze)

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 add the cold, cubed butter and use a pastry cutter or my fingertips to work it into the flour until the mixture looks like coarse crumbs.

4. I stir in the orange zest.

5. In a separate bowl, I whisk together the egg, cream, and vanilla extract, then add it to the flour mixture. I mix until just combined—being careful not to overwork the dough.

6. I turn the dough out onto a floured surface and gently knead it a few times. Then I shape it into a circle about 1 inch thick and cut it into 8 wedges.

7. I place the scones on the prepared baking sheet and brush the tops with a little cream or milk.

8. I bake for 15–18 minutes, or until the tops are lightly golden and the scones are cooked through.

9. While they cool slightly, I make the glaze by whisking powdered sugar with orange juice until smooth.

10. I drizzle the glaze over the warm scones and let it set before serving.

Servings and timing

This recipe makes 8 scones. It takes about 15 minutes to prepare the dough and 15–18 minutes to bake, so I can have a fresh batch ready in about 30–35 minutes.

Variations

I’ve added dried cranberries or white chocolate chips to the dough for extra flavor. Sometimes I sprinkle coarse sugar on top before baking for a little crunch. If I want a richer scone, I use a splash of buttermilk or add a bit of sour cream to the dough.

storage/reheating

I store leftover scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm them in a 300°F (150°C) oven for about 5 minutes or microwave for 15–20 seconds. They also freeze well—just wrap individually and reheat when needed.

FAQs

Can I use bottled orange juice?

Yes, but I get the best flavor when I use fresh orange juice and zest together. The zest really makes a difference.

Can I make the dough ahead of time?

Yes, I’ve shaped the scones and refrigerated them overnight. I bake them the next morning for a quick, fresh breakfast.

What if I don’t have heavy cream?

I’ve used whole milk or half-and-half as a substitute. The texture is slightly less rich but still delicious.

Why is my dough too sticky or too dry?

If the dough is sticky, I add a little more flour when kneading. If it’s too dry and crumbly, I add a splash of cream or milk until it comes together.

Can I skip the glaze?

Absolutely. The scones are lightly sweet on their own, but I like the glaze for an extra burst of orange flavor.

Conclusion

These orange scones are one of my favorite simple bakes. They’re bright, soft, and full of citrusy goodness. Whether I’m enjoying one with morning coffee or sharing them at brunch, they bring a little sunshine to the table every time.