Orange Scones

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4.67 from 9 votes

A tender, buttery scone infused with loads of orange flavor and drizzled with an orange powdered sugar glaze.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: orange scones

Servings: scones

Calories: 539kcal

Author: Abbey McDermott

Equipment

Ingredients

Scone dough

7 tablespoons unsalted butter cold
3 oranges zested and juiced, divided, should yield approx ½ cup juice in total
2 ¼ cups cake flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon Kosher salt
¾ cup heavy cream

Glaze

1 tablespoon unsalted butter melted
1 cup powdered sugar

Instructions

Grate the butter in a mixing bowl and freeze while prepping the rest of the ingredients. (Alternatively, cut the butter into cubes and, using a pastry cutter, cut the butter into the flour until the mixture resembles pea-sized crumbs.)
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 of total liquid). Stir until the dough comes together. Turn the 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℉. 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 the desired consistency. Approx. ¼ cup will yield a drizzling consistency.

Notes

Orange zest and juice: 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.

Storage: Store in an airtight container for 2-3 days. The scones are best eaten in 1-2 days.

Nutrition