Brighten your day with Fresh Orange Scones, a Citrus Breakfast Treat that’s tender, flaky, and bursting with zesty orange flavor! These scones, infused with fresh orange zest and topped with a sweet-tangy glaze, are perfect for breakfast, brunch, or a cozy afternoon snack. Easy to whip up and utterly delightful, they’re a must-try for citrus lovers.
Why You’ll Love Fresh Orange Scones
Fresh Orange Scones shine as a Citrus Breakfast Treat:
- Vibrant Flavor: Fresh orange zest delivers a sunny kick.
- Flaky Texture: Light and tender with a golden crust.
- Quick Prep: Ready in under 40 minutes.
- Versatile: Ideal for casual mornings or elegant brunches.
- I bake this Citrus Breakfast Treat for weekend gatherings, and they’re always a hit!
Ingredients for Fresh Orange Scones
Here’s what you’ll need for Fresh Orange Scones (makes 8 scones):
For the Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- Zest of 1 large orange (or 2 medium oranges)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, frozen
- ½ cup sour cream
- 1 large egg
For the Orange Glaze:
- 1 cup powdered sugar
- 3 tbsp unsalted butter, melted
- ½ tsp vanilla extract
- 2–4 tbsp freshly squeezed orange juice
Ingredient Tips:
- Orange: Use fresh oranges for zest and juice; bottled lacks vibrancy.
- Butter: Frozen for flaky layers; grate directly into flour.
- Sour Cream: Adds richness; Greek yogurt or buttermilk as substitutes.
- Flour: Spoon and level to avoid dense scones.
- Powdered Sugar: Sift for a smooth glaze.
Directions for Fresh Orange Scones
Let’s create these delightful Fresh Orange Scones!
Preheat and Prepare
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients
In a medium bowl, I whisk 2 cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt, then set aside.
Combine Sugar and Zest
In a large bowl, I rub ⅓ cup granulated sugar and zest of 1 large orange together until fragrant. I add the flour mixture and toss to combine.
Incorporate Butter
I grate ½ cup frozen butter into the flour mixture and work it in with my fingers until it resembles coarse crumbs.
Add Wet Ingredients
In a small bowl, I whisk ½ cup sour cream and 1 egg until smooth. I stir this into the flour mixture until just combined, forming a shaggy dough.
Shape and Cut
On a lightly floured surface, I pat into an 8-inch circle, about ¾ inch thick. I cut into 8 triangles with a sharp knife.
Bake
I place the triangles on the baking sheet and bake for 15–17 minutes until golden brown. I cool on the sheet for 10 minutes, then transfer to a wire rack.
Make Glaze
In a bowl, I whisk 1 cup powdered sugar, 3 tbsp melted butter, ½ tsp vanilla, and 2–4 tbsp orange juice until smooth.
Glaze and Serve
I drizzle or dip the tops of cooled scones into the glaze, letting it set for 10 minutes before serving.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: ~35 minutes
- Servings: 8 scones
- Calories: ~300 kcal per scone
- Macros per Scone: 40g carbs, 4g protein, 14g fat, 1g fiber
Variations for Fresh Orange Scones
Try these twists on Fresh Orange Scones:
- Lemon Swap: Use lemon zest and juice for a Citrus Breakfast Treat with a tart twist.
- Gluten-Free: Substitute with a 1:1 gluten-free flour blend for celiac-friendly scones.
- Berry Boost: Fold in ½ cup dried cranberries or blueberries for added sweetness.
- Spiced Up: Add ½ tsp cinnamon or cardamom to the dough for warmth.
- Nutty Crunch: Sprinkle chopped almonds or pecans on the glaze before it sets.
Serving Ideas:
- Pair with Layla Cooks’ Raspberry Lemon Heaven Cupcakes for a citrus-themed brunch.
- Serve with coffee, tea, or a Citrus Breakfast Treat like fresh orange juice.
- Add clotted cream or Greek yogurt for indulgence; serve warm for maximum flakiness.
Storage
I store Fresh Orange Scones in an airtight container at room temperature for up to 2 days to maintain their tenderness. For longer storage, I refrigerate them for up to 1 week, warming briefly at 350°F (175°C) for 5 minutes before serving to refresh. I freeze unglazed scones, wrapped individually in plastic wrap and stored in a freezer-safe bag, for up to 3 months; I thaw at room temperature and glaze fresh. For prep-ahead, I shape the dough triangles and refrigerate overnight, baking fresh in the morning.
FAQs About Fresh Orange Scones
Here are some common questions about this recipe:
Can I use a different type of citrus for this scone recipe?
Yes, you can substitute the orange zest with zest from other citrus fruits such as lemons or limes. Just make sure to adjust the amount of juice in the glaze to match the citrus you choose for the best flavor balance.
What can I use instead of sour cream in this recipe?
If you don’t have sour cream on hand, you can substitute it with Greek yogurt or buttermilk. Both will provide the necessary moisture and acidity to achieve the scone’s tender texture.
Can I make the scone dough ahead of time?
Yes, you can prepare the scone dough up to a day in advance. After cutting the dough into triangles, place them on a baking sheet, cover with plastic wrap, and refrigerate. Bake as directed when ready to serve.
How do I know when the scones are done baking?
The scones are done when their tops are golden brown and a toothpick inserted into the center comes out clean. If the scones are golden but still soft in the middle, they might need an additional minute or two. Be careful not to overbake as they can become dry.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
These Fresh Orange Scones are not only delicious but also easy to make. Their bright citrus flavor and tender texture make them a delightful addition to any breakfast or brunch spread. Give this recipe a try and enjoy the burst of fresh orange in every bite!
Fresh Orange Scones
Ingredients
Scones:
- 1/3 cup granulated sugar
- Zest of 1 large orange or 2 medium oranges
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen
- 1/2 cup sour cream
- 1 egg
Orange Glaze:
- 3 tablespoons unsalted butter melted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 –4 tablespoons freshly squeezed orange juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine sugar and orange zest. Add flour mixture and toss to combine.
- Grate cold butter into the mixture. Using hands, work in butter until the mixture resembles coarse meal.
- In a small bowl, whisk sour cream and egg until smooth. Gently stir into flour mixture until just combined.
- Place dough on a lightly floured surface, pat into an 8-inch circle about ¾ inch thick, and cut into 8 triangles.
- Transfer to the prepared baking sheet. Bake for 15-17 minutes, until tops are golden. Cool on the pan for 10 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until smooth. Dip tops of cooled scones into glaze or drizzle on top.
Notes
- For the best texture, use frozen butter and work it quickly into the flour mixture.
- If the glaze is too thick, add additional orange juice, one tablespoon at a time, until desired consistency is reached.
- Leftover scones can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
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