Orange Scones

These Orange Scones are a tender scone with a slightly crispy outside. The orange juice and zest give these scones a sweet citrusy flavor.

Print Pin

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry orange scones, blueberry scones

Prep Time: 20

Cook Time: 12

Servings: scones

Calories: 288kcal

Author: Dawn

Preheat the oven to 425 degrees F. Lightly grease or line with parchment paper a large baking sheet.
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Add the butter and cut in until the butter is the size of peas.
Combine the egg, cream, zest, and orange juice in a medium bowl.
Add the wet ingredients to the flour mixture. Mix until the ingredients form a ball.
Transfer the dough to a floured surface. Shape the dough into an eight inch circle
With a pizza cutter or a sharp knife cut into eight wedges.
Place on the prepared baking sheet. Bake 11 to 13 minutes or until lightly browned.
Place on a cooling rack and cool completely.
While the scones are cooling make the icing.
Add the powdered sugar to a medium bowl. Gradually add the orange juice to make an icing that is the right consistency for drizzling over the cooled scones.
Drizzle the icing over the scones. Let the icing dry before serving.

Keep the butter and eggs cold until you add them to the other ingredients.
Cut the butter into small pieces or use a box grater and grate the butter. This will make it easier to cut into the flour mixture.
Use fresh squeezed orange juice for the recipe. Using the zest of the orange will help give the scone a citrus flavor.
I like to use salted butter for this scone recipe. I feel that salted butter has more flavor than unsalted butter.
The scones can be chilled before baking them. This will help with a flakey texture.
The scones freeze well. They can be frozen for up to 3 months.
Thaw the scones on the counter until they are at room temperature.

Nutrition information is an estimate and may vary with the brands of ingredients used.