ORANGE SCONES

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Topped with a sweet orange glaze,

Orange Scones are sweet, tangy, and
tender. They are the best breakfast or
afternoon snack with a cup of tea.

I am so over winter right now. And let

me tell you, it’s not helping matters
that it’s supposed to be 4°F here on
Sunday.

Every single winter I ask myself why

we continue to live in the Midwest.
Sure, changing seasons are great, but I
could really do without the freezing
cold temps after Christmas.

I mean, it snowed here in early May

last year and I think we went over 20
days without sunshine.

Since the weather is less than

amazing, I thought I’d brighten your
day and mine with these sweet and
tangy orange scones.

They’re simple to make and absolutely

delicious for breakfast with a cup of
tea.

Table of Contents
◦ MY FAVORITE ORANGE
SCONE RECIPE
◦ MAKING SCONES WITH SOUR
CREAM
◦ HOW TO MAKE ORANGE
SCONES
◦ Orange Scones

MY FAVORITE ORANGE
SCONE RECIPE
The very first scone I ever ate was a
glazed orange scone from Panera. I’ve
been smitten with scones ever since
then.

In my opinion, they’re the perfect

balance between biscuits and cake – I
mean is it possible to go wrong with
that textural combination? I think not.

I’ve made a number of scones over the

years, including Cranberry Orange
Scones, Glazed Vanilla Bean Scones,
and Lemon Raspberry Scones.

But it was high time I came back to

the scone flavor that started it all for
me: Orange Scones.

These scones have just the right

amount of sweetness from the glaze,
orange flavor from orange zest in the
scones and orange juice in the glaze,
and tang from a secret ingredient.

MAKING SCONES WITH

SOUR CREAM
If you’ve ever found yourself trying to
figure out how to make buttermilk
after forgetting to pick some up at the
store, you might have used sour cream
in your baked goods before.

Instead of cream or buttermilk, these

scones use sour cream mixed with an
egg as the wet ingredients.

The sour cream keeps the scones

moist and adds just the right amount
of tang to them. The tanginess is
perfect for balancing the sweetness
from the sugar and the orange in the
scones.

HOW TO MAKE ORANGE

SCONES
To make these Orange Scones, you’ll
need:

1/3 cup sugar

zest of two medium oranges

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter,

frozen

1/2 cup sour cream

1 egg

Just like when making my Cranberry

Orange Bundt Cake, start by rubbing
the orange zest and sugar together
with your fingertips. This will release
the oils in the zest and make the
scones extra flavorful.

Whisk in the flour, baking powder,

baking soda and salt.

Grate the frozen butter into the flour

mixture and then use your fingertips to
work the butter into the dry
ingredients. You want the mixture to
resemble a coarse meal.

Whisk together the egg and sour

cream and use a fork to stir this
mixture into the dry ingredients until
large dough clumps form. You’ll need
to use your hands to form the dough
into a ball; it’ll seem sticky at first, but
it will come together.

Use your hands to pat the dough into a

circle on a lightly floured surface and
cut it into 8 triangles.

After baking and cooling the scones,

whisk together the glaze ingredients.
You can either dip the scones into the
glaze or spoon the glaze on top of the
scones.

Want to be really extra? Let the glaze

dry and then give them a second coat!
I love a double-glazed scone.

Now all I need is a coffee with some

cinnamon dolce syrup and I can have
my Panera scone and my Starbucks
coffee all from the comfort of home.

Orange Scones
Topped with a sweet orange glaze,
Orange Scones are sweet, tangy, and
tender. They are the best breakfast
or afternoon snack with a cup of tea.

4.47 from 103 votes

Print Pin

Prep Time:
15 mins
Cook Time:
17 mins
Total Time:
32 mins

Servings:
8 scones

Equipment
Nordic Ware Aluminum Half Sheet
Pans
Mixing bowl set
Nielsen-Massey Madagascar
Bourbon Pure Vanilla Extract

Ingredients 1x 2x 3x

For the Scones

⅓ cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter
frozen
½ cup sour cream
1 large egg

For the Glaze

3 tablespoons unsalted butter
melted
1 cup confectioners’ sugar sifted
½ teaspoon pure vanilla extract
2 tablespoons freshly squeezed
orange juice

Instructions
1. Adjust oven rack to lower-middle
position and preheat oven to
400°F. Line a baking sheet with
parchment paper.
2. In a medium bowl, combine sugar
and orange zest; mix with your
fingertips until the sugar is
moistened and fragrant. Add in
the flour, baking powder, baking
soda and salt and mix until
combined.
3. Grate butter into flour mixture on
the large holes of a box grater;
use your fingers to work in the
butter until the mixture resembles
coarse meal.
4. In a small bowl, whisk the sour
cream and egg until smooth.
5. Using a fork, stir sour cream
mixture into flour mixture until
large dough clumps form. Use
your hands to press the dough
against the bowl into a ball. The
dough will be sticky first, but as
you press, the dough will come
together.
6. Place on a lightly floured surface
and pat into a 7-inch circle about
3/4-inch thick. Use a sharp knife
to cut into 8 triangles; place on
prepared baking sheet, about 1
inch apart. Bake until golden,
about 15 to 17 minutes. Cool for
10 minutes and prepare the glaze.
7. In a medium bowl, prepare the
glaze by mixing together the
melted butter, confectioners’
sugar, vanilla and orange juice.
Whisk until smooth. Dip the top of
the scones into the glaze and
allow the glaze to harden.

Notes
Scones store well in an airtight
container for up to two days.
Adapted from Pam Anderson via All
Recipes.