Vanilla Orange Scones

A recipe for Vanilla Orange Scones! These buttery, flaky scones are flavored with orange zest, vanilla bean paste, and a sweet orange glaze.

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These Vanilla Orange Scones are the perfect accompaniment for breakfast/brunch or an afternoon tea! Lightly flavored with vanilla bean paste and orange zest, they come together in less than 30 minutes with minimal prep.

After bringing together the dry ingredients and orange zest, cut in chilled butter to create a light and sandy texture.

Gently mix in an egg, cream, and vanilla bean paste to form the dough before pressing into discs or a square, cutting into individual scones, and baking in a 400˚F (200˚C) oven until puffed and golden.

To finish, the drizzle the cooled scones with a simple sweet orange glaze for even more flavor.

Forming the Scones

There are a few different ways you can shape the scones. I’ve made these into both squares and wedges and have included the instructions for both.

To make squares, press the dough into a square about 3/4 inch (2 centimeters) thick, then use a sharp knife to slice the dough into thirds each way to make 9 equal scones in all.

When cutting into wedges, I personally like to keep them slightly smaller by dividing the dough in half and cutting each into quarters to make 8 smaller wedges in all.

For larger scones, simply form the dough into a single disc and cut out 6 equal slices. Keep in mind the cooking time may vary based on the size of the scones.

A Few Vanilla Orange Scone Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

To help create the buttery flaky texture, I like to use a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.

Add just enough cream to bring the dough together, but try to avoid adding too much. Overworking the dough may cause the scones to toughen.

I added the vanilla flavor with 1 teaspoon vanilla bean paste in the dough and another teaspoon in the glaze. If unavailable, you can swap for 1 vanilla bean (half in the dough and half in the glaze) or equal parts vanilla extract.

Before baking, brush the cream only over the tops of the scones. Brushing along the sides may seal in the edges and prevent the flaky layers from rising properly.

Be sure the scones are completely cooled before adding the glaze. Otherwise, the glaze will soak into the scones and become soggy.

These Vanilla Orange Scones are best the day they are made, especially with the addition of the glaze.

They can be frozen after cutting, but before baking for future use. Arrange in a single layer on a parchment-lined baking sheet. When solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. You may need to add a couple of minutes to the baking time.

Looking for more scone recipes?

Try my:

• Cardamom Vanilla Scones
• Maple Gingerbread Scones
• Irish Scones

This recipe was originally posted in May 2013 and updated in October 2024.

Vanilla Orange Scones Recipe

Adapted from Diethood

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5 from 2 votes

Vanilla Orange Scones

A recipe for Vanilla Orange Scones! These buttery, flaky scones are flavored with orange zest, vanilla bean paste, and a sweet orange glaze.

Course Breakfast

Cuisine N/A

Keyword breakfast, brunch, orange, scone, vanilla, vanilla bean

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 8 -9 Scones

Ingredients

• 2 cups (250 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon (13 grams) baking powder
• 1/2 teaspoon salt
• Zest from 1 orange
• 6 tablespoons (85 grams) unsalted butter chilled and diced
• 1 large egg
• 1/2 cup (120 milliliters) heavy cream plus more for brushing
• 1 teaspoon vanilla bean paste or vanilla extract

Glaze:

• 1 1/2 cups (190 grams) powdered sugar
• 2 tablespoons (30 milliliters) fresh orange juice
• 1 tablespoon (15 milliliters) milk
• 1 teaspoon vanilla bean paste or vanilla extract

Instructions

• Preheat oven to 400˚F (200˚C) and line a large baking sheet with parchment or lightly grease.
• In a large bowl, combine the flour, sugar, baking powder, salt, and orange zest.
• Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
• Mix in the egg, cream, and vanilla bean paste until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
• Either shape the scones into squares or wedges.

To Make Square-Shaped Scones:

• Place the dough on a lightly floured surface and press into a square about 3/4 inches (2 centimeters) thick.
• Use a sharp knife to cut the square into thirds, then the other way into thirds to make 9 equal squares.

To Make Wedges:

• Place the dough on a lightly floured surface and divide in half. Press each half into a disc about 3/4 inches (2 centimeters) thick.
• Cut each disc into 4 equal slices to make 8 scones in all.

To Bake the Scones:

• Place the cut scones on the prepared baking sheet, about 1/2 inch (1.25 centimeters) apart.
• Brush the tops with cream, then bake in the preheated oven until puffed and golden, 12-15 minutes.
• Allow to cool on the pan 5 minutes before removing to wire rack.

To Make the Glaze:

• In a small bowl, whisk together the powdered sugar, orange juice, milk, and vanilla bean paste. If too thin, add a little more powdered sugar. If too thick, add a little more milk or orange juice.
• Drizzle the glaze over the cooled scones or dip the top of each scone into the glaze. Allow to set and serve within a day.