Vanilla Orange Scones

vanilla orange scones (1 of 3)

Vanilla Orange Scones are the perfect accompaniment to breakfast coffee or tea. The vanilla bean and orange zest filled scones are topped with a glaze that also include hints of vanilla and orange. Be sure the scones are completely cooled before adding the glaze. Otherwise, the glaze will soak into the scones and become soggy. Once the first layer of the glaze set, I dipped the scones again to create a thicker coating. These scones are best the day they are made, especially with the addition of the glaze. They can be frozen before baking for future use, just add a couple of minutes to the baking time.

vanilla orange scones (2 of 3)

If the dough is too sticky, add flour, a little at a time, to make it workable. I used a vanilla bean to create the pretty little flecks in the scone and glaze, but pure vanilla extract gives the scones a wonderful flavor as well. I buy my vanilla beans in bulk from Amazon: Premium Madagascar Vanilla beans 1/4 lb by JR Mushrooms. Cream can be substituted for the milk to create richer scones.
vanilla orange scones (3 of 3)

Vanilla Orange Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

8 large or 16 small scones

Vanilla Orange Scones


2 cups flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

zest of 1 orange

3 tablespoons unsalted butter, cold

1 cup milk + extra for brushing

1 egg yolk

1/2 vanilla bean or 1 teaspoon vanilla extract


1 cup powdered sugar

1 tablespoon fresh orange juice

1/2 vanilla bean or 1 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

2 tablespoons heavy cream

Preheat oven to 400 degrees F and line a large baking sheet with parchment or lightly grease.

In a large bowl, combine flour, sugar, baking powder, salt, and orange zest. Cut the cold butter into pieces and add to the flour using a dough blade, two forks, or your fingers until the dough has a crumb texture and no pieces are larger than a pea.

In a small bowl, beat together the milk, egg yolk, and vanilla extract (or seeds from vanilla bean). Pour into the dry ingredients and gently stir just until the mixture comes together.

On a lightly floured surface, knead the dough about 3 times and divide into 2 halves. Pat one half down until it is a 3/4 inch thick circle. Cut into 4 or 8 wedges. Repeat with other half.

Place scones on prepared baking sheet, about 1/4 inches apart. Brush the tops with milk. Bake in preheated oven until golden, 15-18 minutes. Let cook on pan 5 minutes before removing to wire rack.

In a small bowl, combine powdered sugar, orange juice, seeds from vanilla bean (or extract), melted butter, and heavy cream. Dip the top of each cooled scone into the glaze or drizzle the glaze over the scones.

Adapted from Diethood

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Comments: 2

  1. Jenn 20 May, 2013 at 6:12 pm Reply

    Sounds amazing!

  2. […] scone recipe is adapted from Tara at and the glaze is adapted from Ginger […]

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