Description
Soft, buttery scones infused with fresh orange zest and a sweet citrus glaze. A perfect treat for breakfast, brunch, or afternoon tea.
Ingredients
For the scones:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 tablespoon orange zest (from 1–2 oranges)
2/3 cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
For the orange glaze:
1 cup powdered sugar
2–3 tablespoons fresh orange juice
1/2 teaspoon orange zest (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
Stir in orange zest.
In a small bowl, whisk together cream, egg, and vanilla. Add to dry ingredients and stir until just combined.
Turn dough onto a lightly floured surface. Gently knead a few times, then pat into an 8-inch circle about 1-inch thick.
Cut into 8 wedges and transfer to the baking sheet. Brush tops with a bit of cream.
Bake for 15–18 minutes, or until lightly golden. Let cool slightly.
In a small bowl, mix glaze ingredients until smooth. Drizzle over warm or cooled scones.
Notes
For extra flavor, add 1/4 teaspoon almond extract or a handful of dried cranberries.
Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Reheat briefly in the oven for a fresh-baked feel.
Freeze unglazed scones for up to 2 months; thaw and glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, British-Inspired
