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Orange Scones

A recipe for Orange Scones! These light and flaky scones are flavored with orange zest and topped with a sweet orange glaze.
Course Breakfast
Cuisine N/A
Keyword breakfast, brunch, citrus, orange, scone
Prep Time 15 minutes
Cook Time 12 minutes
0 minutes
Total Time 27 minutes
Servings 12 small scones or 4-6 larger


  • 1 3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • Pinch salt
  • Zest of 1 orange
  • 5 tablespoons unsalted butter chilled and diced
  • 1 large egg
  • 1/2-3/4 cup heavy cream

For Eggwash:

  • 1 large egg
  • 1 tablespoon milk

For Orange Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons orange juice


  • Preheat oven to 400˚F 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 cold butter into pieces and add to the flour using a dough blade, two forks, or your fingers until the dough has a crumbly texture and no pieces are larger than a pea.
  • In a small bowl, beat together the cream and egg. Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more cream.
  • On a lightly floured surface, pat the dough into a square or circle about 1/2 inch thick. Cut the scones into squares, triangles, or use biscuit cutters to cut out shapes. For smaller scones like photographed in this post, cut the dough into 12 small squares.
  • Place the cut scones on the prepared baking sheet, about 1/4 inches apart. In a small bowl, whisk together the egg and milk. Brush over the top of each scone.
  • Bake in preheated oven until golden, 12-15 minutes. Let cool on pan 5 minutes before removing to wire rack.

To make the glaze:

  • In a small bowl, whisk together the powdered sugar and orange juice. If too thin, add a little more powdered sugar. If too thick, add a little more 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.