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Orange Scones

Topped with a sweet orange glaze, Orange Scones are sweet, tangy, and tender. They are the best breakfast or afternoon snack with a cup of tea.

Three glazed orange scones on a white plate next to a ramekin of orange marmalade

I am so over winter right now. And let me tell you, it’s not helping matters that it’s supposed to be 4°F here on Sunday.

Every single winter I ask myself why we continue to live in the Midwest. Sure, changing seasons are great, but I could really do without the freezing cold temps after Christmas.

I mean, it snowed here in early May last year and I think we went over 20 days without sunshine.

Since the weather is less than amazing, I thought I’d brighten your day and mine with these sweet and tangy orange scones.

They’re simple to make and absolutely delicious for breakfast with a cup of tea.

Ingredients for orange scones on a blue countertop

MY FAVORITE ORANGE SCONE RECIPE

The very first scone I ever ate was a glazed orange scone from Panera. I’ve been smitten with scones ever since then. 

In my opinion, they’re the perfect balance between biscuits and cake – I mean is it possible to go wrong with that textural combination? I think not.

Whisk mixing together the dry ingredients for orange scones in a glass mixing bowl

I’ve made a number of scones over the years, including Cranberry Orange Scones, Glazed Vanilla Bean Scones, and Lemon Raspberry Scones

But it was high time I came back to the scone flavor that started it all for me: Orange Scones.

These scones have just the right amount of sweetness from the glaze, orange flavor from orange zest in the scones and orange juice in the glaze, and tang from a secret ingredient.

Grated butter added to dry ingredients for scones in a glass mixing bowl

MAKING SCONES WITH SOUR CREAM

If you’ve ever found yourself trying to figure out how to make buttermilk after forgetting to pick some up at the store, you might have used sour cream in your baked goods before.

Instead of cream or buttermilk, these scones use sour cream mixed with an egg as the wet ingredients.

The sour cream keeps the scones moist and adds just the right amount of tang to them. The tanginess is perfect for balancing the sweetness from the sugar and the orange in the scones. 

Wet ingredients being added to the dry ingredients for orange scones in a glass mixing bowl

HOW TO MAKE ORANGE SCONES

To make these Orange Scones, you’ll need:

  • 1/3 cup sugar
  • zest of two medium oranges
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup sour cream
Orange scone dough shaped into a circle and cut into 8 triangles on a piece of parchment paper

Just like when making my Cranberry Orange Bundt Cake, start by rubbing the orange zest and sugar together with your fingertips. This will release the oils in the zest and make the scones extra flavorful. 

Whisk in the flour, baking powder, baking soda and salt. 

Grate the frozen butter into the flour mixture and then use your fingertips to work the butter into the dry ingredients. You want the mixture to resemble a coarse meal. 

Unbaked orange scones arranged on a parchment-lined baking sheet

Whisk together the egg and sour cream and use a fork to stir this mixture into the dry ingredients until large dough clumps form. You’ll need to use your hands to form the dough into a ball; it’ll seem sticky at first, but it will come together. 

Use your hands to pat the dough into a circle on a lightly floured surface and cut it into 8 triangles. 

Baked and glazed orange scones arranged on a cooling rack

After baking and cooling the scones, whisk together the glaze ingredients. You can either dip the scones into the glaze or spoon the glaze on top of the scones.

Want to be really extra? Let the glaze dry and then give them a second coat! I love a double-glazed scone.

Now all I need is a coffee with some cinnamon dolce syrup and I can have my Panera scone and my Starbucks coffee all from the comfort of home.

Orange scone with a bite taken out of it stacked on top of two other scones on a white plate
Close up of three orange scones arranged on a white plate

Orange Scones

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Topped with a sweet orange glaze, Orange Scones are sweet, tangy, and tender. They are the best breakfast or afternoon snack with a cup of tea.

Ingredients

For the Scones

  • 1/3 cup sugar
  • zest of two medium oranges
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup sour cream
  • 1 large egg

For the Glaze

  • 3 tablespoons unsalted butter, melted
  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice

Instructions

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
  3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
  4. In a small bowl, whisk the sour cream and egg until smooth.
  5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden.

Notes

Scones store well in an airtight container for up to two days.

Adapted from Pam Anderson via All Recipes.

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Nutrition Information
Yield 8 Serving Size 1 scone
Amount Per Serving Calories 396Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 6gCholesterol 74mgSodium 249mgCarbohydrates 52gFiber 2gSugar 26gProtein 5g

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Tina

Wednesday 23rd of December 2020

This has been my go to recipe for Christmas morning and also for gifts for 5 years now! My friends request them. I have never had a batch that was not perfect. Thank you!

Jamie

Wednesday 23rd of December 2020

I am so happy to hear that, Tina! Thanks so much for stopping by and leaving your feedback! -Jamie

Caroline

Thursday 16th of July 2020

I just wanted to let you know that these scones are so good and I've been making them for a few years now.  I've made them with lemon and lime zest too that is also delicious.  

Jamie

Thursday 16th of July 2020

So happy to hear you enjoy the scone recipe, Caroline! Thanks so much for stopping by and leaving your feedback! -Jamie

H.B.

Friday 22nd of May 2020

Oh my gosh, these were so good. Professional bakeshop quality and so easy! The glaze hardened up to that perfect stage of, I can stack these but it doesn't fall off when I take a bite. Freezing the butter is brilliant!

Jamie

Tuesday 26th of May 2020

Yay! So happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback. -Jamie

Adrienne

Wednesday 8th of January 2020

My dough was very crumbly, not sticky and was difficult to form a ball. The scones taste great but are a little flat. Suggestions?  Thanks. Adrienne 

Sarah

Friday 26th of July 2019

Can these be frozen after baked? Will they thaw ok?

Jamie

Saturday 3rd of August 2019

Hello! I haven't attempted freezing this recipe, so I am not sure of the result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. -Jamie

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