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Glazed orange scones featuring a zesty citrus-sugar maceration for vibrant flavor and golden, tender edges.

Flaky Orange Scones

Rebecca Blumer
These buttery orange scones feature flaky layers and a bright citrus flavor. A sweet, crackly orange glaze provides the perfect finish for this sunshine-filled breakfast treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 scones
Calories 245 kcal

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Pastry Cutter
  • Microplane zester
  • Pastry brush

Ingredients
 

  • cooking spray
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 stick cold unsalted butter
  • 2 1/2 tablespoons orange zest
  • 6 tablespoons orange juice
  • 1 medium egg
  • 1 1/2 tablespoons white vinegar
  • 1 tablespoon milk

Glaze:

  • 1/2 cup confectioners' sugar
  • 2 tablespoons confectioners' sugar
  • 4 teaspoons orange juice
  • 1 tablespoon orange zest

Instructions
 

Prep the pan and build the citrus sugar

  • Heat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat it with cooking spray so the bottoms release cleanly.
  • In a bowl, rub the orange zest into the white sugar with your fingertips until the sugar feels slightly moist and smells intensely of fresh citrus.

Mix the dry base and cut in the butter

  • Whisk together the flour, the prepared citrus sugar, baking soda, baking powder, and salt until the mixture is evenly combined.
  • Work the cold unsalted butter into the flour using a pastry cutter until you see coarse crumbs and a few pea-sized bits of butter remaining.

Bring the dough together, shape, and bake

  • Make a well in the center of the dry ingredients. Whisk the orange juice, egg, and white vinegar together, pour into the well, and stir just until a shaggy, sticky dough forms.
  • Tip the dough onto a lightly floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle, cut into 4 squares, then slice each square diagonally to create 8 triangles.
  • Place the triangles on the prepared baking sheet. Brush the tops with milk and sprinkle with the additional tablespoon of sugar. Bake for 10 minutes until the edges are golden and the tops are set.

Glaze and finish

  • Stir the confectioners' sugar with the orange juice until smooth and thick, then fold in the orange zest.
  • Dunk the warm scones into the glaze to coat the tops. Let them stand for 5 minutes until the glaze sets into a delicate shell.

Notes

Storage Tip: Orange scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Freezing Tip: Freeze unbaked wedges on a tray before bagging. Bake directly from frozen, adding 2 to 3 minutes to the baking time, and apply the glaze after baking.
Success Secret: Use an instant-read thermometer to check the center of a scone. The magic number is 204 degrees F for a perfectly finished crumb that isn't dry.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 245kcalCarbohydrates: 34gProtein: 3.5gFat: 9gSaturated Fat: 5.5gCholesterol: 38mgSodium: 210mgPotassium: 65mgFiber: 0.8gSugar: 16gVitamin A: 4IUVitamin C: 12mgCalcium: 35mgIron: 1.2mg
Keyword citrus pastry, flaky breakfast, orange scones
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