This post may contain affiliate links. Please read our privacy policy.
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.
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
Equipment
Ingredients
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
- Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
- 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.
- 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.
- In a small bowl, whisk the sour cream and egg until smooth.
- 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.
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these orange scones this morning. Pure deliciousness will definitely be making these again.
So happy to hear you enjoyed the scones, Gail! Thanks so much for stopping by and leaving your feedback!
-Jamie
This is a great recipe! I have done 3 times now, and every time they are delicious! Thanks!
Yay! So happy to hear you enjoyed the scones! Thanks so much for stopping by and leaving your feedback. Happy Baking!
-Jamie
Hi Jamie,
These scones are fantastic and so easy to make. I’ve made them for my husband and family and everyone just raves about them. Thank you for providing the recipe and instructions. I do,however, have a question. Would I need to modify the ingredients if I wanted to make chocolate chip scones? I would appreciate any suggestions you might have. Thanks again, Jamie!!!
Yay! So happy to hear you enjoyed the scones! I would simply omit the orange zest and add in some chocolate chips. Thanks so much for stopping by and leaving your feedback. Happy Baking!
-Jamie
Hi Jamie,
I love to bake and also really enjoy Panera Bread’s orange scones, so I made a batch for hubby and me. Goodness, we couldn’t stop eating them. So, now I’m making another batch for our family’s Easter get together.
Do you think I could eliminate the orange zest and, perhaps, add chocolate morsels to the basic dough ingredients? If so, would I need to change anything? The flavor and texture are so delicious I thought trying some new flavors might be fun.
Thank you so much for providing such an easy delicious recipe.
Marcia-
Yes! I think that would be perfect. I use this base every time I make scones and just sub in different add-ins. Enjoy!
-Jamie
I love these scones! But if I wanted to make cranberry oranges scones, are there any other changes I would have to make besides adding cranberries?
You should be good with simply added in the cranberries. :)
This recipe works SO well! Thank you for giving me an every day snack to make!
I made these glazed orange scones for the first time but it definitely won’t be my last!!! Probably the best ones I’ve ever made. Amazing flavour and texture- no butter required. Instructions were so easy to follow. So glad I found this recipe!!
So happy to hear you love the recipe – it’s still one of my absolute favorites! Happy baking!
-Jamie
if i divide the dough to make smaller scones..how long to I bake them? Thank you.
Hello-
You’ll honestly just need to watch them for the first batch. Since I don’t know small you’re making them, it’s kind of difficult for me to give you a time. Thanks for stopping by!
-Jamie
Wonderful recipe, my husband just loved them!!!!
I’m so glad to hear that, Char!
I’ve made these multiple times and thought I’d write a comment. I LOVE this recipe! Super easy and tastier than any other scone I’ve ever had. I like to add 2tsp. of Orange extract in with the egg and 3/4 cups of craisins in the dough, and Orange extract instead of vanilla in the icing. I also add 2 drops of Orange essential oil to the icing. Believe it or not, it’s not overly Orangey in flavor. I’ve also switched out lemon for the Orange in the scone and icing. That too is good but the Orange is my favorite! Thank you, again, for the recipe!
Great additions, Susan!