Orange Scones - tender, buttery, pastries infused with double the orange flavor with both zest and juice. Finish with a drizzle of orange powdered sugar glaze. The perfect sweet treat for breakfast or brunch.
Have you ever had the orange scones at Panera? If you have, then you know how scrumptious they are. So full of bright orange flavor. So decadent.
Those scones were my inspiration for this recipe. I really wanted to infuse tons of orange flavor. To accomplish this, I added both orange juice and zest to the dough. Then, I finished the scones with a powdered sugar glaze spiked with more orange juice and more zest. The flakes of zest are so pretty. There is no mistaking these are Orange scones.
- cake flour
- sugar - both granulated and powdered for the glaze
- heavy cream
- baking powder
- oranges - zest and juice
Tips for making scones
- Grate the butter and freeze it while gathering the rest of the ingredients. These small shards of frozen butter create a flaky texture and can easily be dispersed throughout the flour by tossing it with a fork. Grating the butter takes the place of cutting it into the flour with a pastry cutter.
- Cold butter is essential for flaky scones. After forming the scones, chill them while the oven preheats to ensure the butter stays cold.
- Cake flour yields an extra tender crumb, but all-purpose flour can certainly be used.
- Don't overwork the dough. This will create a tough dough. Work the dough just enough to bring it together and form the scones.
- Fresh orange zest and juice - this is a must! The zest packs so much fresh citrus flavor, as does the juice. And the zest is so pretty!
These orange scones are buttery and light. The cake flour yields a tender crumb. The orange juice and zest provide lots of bright orange flavor. These scones are fabulous! Grab a coffee and enjoy a scrumptious orange scone.
Thanks for sharing!
If you try this recipe, please leave a comment and rating below and tag me on Instagram @mycasualpantry.
More scone recipes to try
- Maple Walnut Scones
- Raspberry White Chocolate Scone Loaf
- Lemon Blueberry Scones with Lemon Glaze
- Maple Chai Scones
- Cherry Chocolate Almond Scones
- Glazed Chocolate Chunk Scones
- 7 tablespoons butter cold
- 3 oranges zested and juiced, divided, should yield approx ½ cup juice total (NOTE 1)
- 2 ¼ cups cake flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup heavy cream
- 1 tablespoon butter, melted
- 1 cup powdered sugar
- Grate the butter in a mixing bowl and freeze while prepping the rest of the ingredients. (Note 2)
- Zest and juice the oranges. Set aside.
- Remove the butter from the freezer. Add the flour, sugar, baking powder, salt, and half of the orange zest. Using a fork, toss the ingredients to combine.
- Add the heavy cream and ¼ cup of the orange juice (for one cup total liquid). Stir until dough comes together. Turn dough out onto a lightly floured board. Form the dough into a circle one inch thick. Cut into 6 equal pieces. Transfer to a parchment-lined baking sheet. Chill while the oven preheats.
- Preheat the oven to 400 degrees. Bake the scones for 15-20 minutes until lightly browned. Let cool.
- For the icing, in a small bowl, combine the melted butter, powdered sugar, remaining orange zest, and enough orange juice to achieve desired consistency. Approx. ¼ cup will yield a drizzling consistency.
- Use half of the orange zest in the scone dough. Reserve the other half for the glaze. Similarly, ¼ cup of the orange juice will be used in the dough. Approx. ¼ cup will be used to make the glaze.
- Alternatively, cut the butter into cubes and, using a pastry cutter, cut the butter into the flour until the mixture resembles pea-sized crumbs.
- Store in an airtight container for 2-3 days. The scones are best eaten in 1-2 days.