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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.
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.
Just made these this evening. Thanks for a very easy and delicious recipe!
Diana-
I am so glad you enjoyed the recipe. Thanks so much for stopping by and providing your feedback – have a great day!
-Jamie
Thank you for this recipe! It got rave reviews from both my mother and my husband (who rarely agree on anything.) They were decadent and light at the same time. Just lovely.
Meg-
I am so pleased you enjoyed the recipe. Thank you for stopping by and providing your feedback – have great day!
-Jamie
Great scones and better than Panera’s imho!!
Karen-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I LOVE Scones !!! I am going to try these for breakfast this weekend !!
OMG YUMMMMMMMM!! I am seriously addicted to Panera’s orange scones, and when I found these, I tried NOT to get my hopes up…. But WOW! My husband says they are better than Panera’s! I followed your recipe to a “T” other than my use of Tillamook sour cream. Bravo!
Missy-
I’m so happy to hear you enjoyed the recipe. Better than Panera’s? Now that’s a serious compliment – tell your husband I said THANK YOU! Thanks so much for coming back and letting me know how the recipe worked for you! Thanks so much for visiting!
-Jamie
These sound fabulous. I love scones, and I love anything made with citrus!
We just got done eating these for breakfast, and they were so delicious! I have wanted to make scones forever now, and I’m happy to say I’ve finally taken the plunge. Thank you for a delicious recipe, and a new favorite too! :)
Michelle-
I am so glad you enjoyed the scones, thanks so much for coming back and telling us about your experience with the recipe. Have a great day.
-Jamie
I’m just finding my way around my kitchen and baking, especially breakfast-y stuff, has gotten to me. I tried these scones out and they were perfect! I can totally see how these would calm you down :)
Your blog is really keeping me on my feet and very interested in baking in general! Thank you!!
Sruts-
I am so happy to hear you enjoyed the scones and that MBA is igniting your love of baking. Thanks so much for reading – have a fantastic weekend.
-Jamie
I know your feelings about going back to school-I taught Family & Consumer Science for 37 years & this is the first year that I’m not dreading the end of August (I retired!). After a couple days back at school it will feel like you’ve never been gone. Have a great year & keep up your wonderful blog-the recipes are amazing!
I laughed out loud as I read the beginning of your post. I am a full-time middle school teacher, mom of two athletic teenage boys and wife of a very involved husband. I have this exact same meltdown every year-I am starting my 23rd year and am having one now. I will have to try your scone recipe and see if it sweetens the beginning just a little:)Have a great school year!