If sunshine had a flavor, it would taste exactly like these Orange Scones—bright, buttery, and glazed to perfection. A step above your everyday scone, these bakery-style scones are infused with fresh orange zest and juice, giving them that unmistakable citrusy charm that makes any brunch table pop.

Whether you’re hosting a spring brunch or need a cheerful treat to enjoy with your morning coffee, these glazed orange pastries are a guaranteed crowd-pleaser. They’re tender inside, golden on the edges, and topped with a sweet citrus glaze that’s good enough to lick off the spoon.

Why You’ll Love These Orange Scones

Bursting with fresh orange flavor in both the dough and glaze.
Delicately sweet with a bakery-style crumb.
The perfect citrus brunch treat for holidays, showers, or lazy weekends.
Can be made ahead and frozen for easy serving.

Ingredients You’ll Need
For the Scones:

¾ cup (180 ml) half and half, cold
1 tsp (5 ml) vanilla extract
1 egg yolk, whisked
2 tbsp (30 ml) orange juice
Zest from 1 orange (reserve 1 tsp for glaze)
2 cups (250 g) all-purpose flour
5 tbsp (62.5 g) granulated sugar, divided
5 tsp (20 g) baking powder
¾ tsp (3.75 g) kosher salt
½ cup (113 g) unsalted butter, cold and cubed

For the Glaze:

1 tbsp (14 g) unsalted butter, melted
1 cup (120 g) powdered sugar
1 tsp (2 g) orange zest
2 tbsp (30 ml) orange juice (plus more if needed)
1 tbsp (15 ml) half and half

How to Make Orange Scones

Preheat oven to 350°F (175°C). Grease or line a baking sheet.
Make the wet mix: In a small bowl, whisk together half and half, vanilla, egg yolk, orange juice, and zest.
Mix dry ingredients: In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt, and more zest. Cut in cold butter until crumbly.
Form the dough: Add wet mixture to dry and stir until just combined.
Chill the dough: Shape dough between two sheets of plastic wrap and chill for 10 minutes.
Roll & shape: On a floured surface, roll into a 10-inch circle. Sprinkle with remaining sugar and cut into 8–16 wedges.
Bake: Transfer to baking sheet and bake for 13–15 minutes until golden.
Cool & glaze: Let scones cool. Mix glaze ingredients until thick but pourable. Drizzle over scones and let set.

Tips for the Best Bakery-Style Scones

Keep butter and cream cold for the fluffiest scones.
Chill the dough to keep scones from spreading.
Add a pinch of cardamom or ginger for a warm spice twist.
Double the glaze if you love extra sweetness (who doesn’t?).

A Brunch Table Must-Have

The first time I baked these, I was prepping for a baby shower and wanted something special that wasn’t just another muffin. The orange scent filled the kitchen and the glaze glistened like it belonged in a bakery window. These scones stole the show—and now they’re requested at every brunch.

Perfect Pairings for Orange Scones

A hot cup of Earl Grey or chamomile tea
Fresh berries or a fruit salad
Sparkling mimosas or orange-infused water
Greek yogurt with honey

How to Store and Reheat

Store scones in an airtight container at room temp for up to 2 days or refrigerate for 4–5. Freeze unglazed scones and reheat at 300°F (150°C) for 10 minutes, then glaze.

FAQs About Orange Scones

Can I make these ahead of time?

Absolutely. Chill or freeze the shaped dough and bake when ready.

Can I use orange extract?

Yes, for extra flavor boost. Use 1/4 tsp in the dough.

Can I make them dairy-free?

Try coconut cream and plant-based butter for a good substitute.

Bright, Buttery, and Irresistibly Zesty

With a tender crumb and citrus glaze, these Orange Scones are a beautiful way to celebrate any occasion—or elevate an ordinary morning. Sweet, simple, and spectacular.

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Orange Scones: A Citrusy, Bakery-Style Brunch Favorite

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Author: Olivia Hartwellen
Total Time: 30 minutes
Yield: 8 to 16 scones 1x
Diet: Vegetarian

Print Recipe

Description

These Orange Scones are soft, buttery, and bursting with citrus flavor, topped with a sweet orange glaze for the perfect bakery-style finish. Whether served at brunch, tea time, or for a special occasion, these scones bring sunshine to every bite. They’re simple to make, freezer-friendly, and irresistibly zesty.

Ingredients

Scale

For the Scones:

¾ cup (180 ml) half and half, cold
1 tsp (5 ml) vanilla extract
1 egg yolk, whisked
2 tbsp (30 ml) orange juice
Zest from 1 orange (reserve 1 tsp for glaze)
2 cups (250 g) all-purpose flour
5 tbsp (62.5 g) granulated sugar, divided
5 tsp (20 g) baking powder
¾ tsp (3.75 g) kosher salt
½ cup (113 g) unsalted butter, cold and cubed

For the Glaze:

1 tbsp (14 g) unsalted butter, melted
1 cup (120 g) powdered sugar
1 tsp (2 g) orange zest
2 tbsp (30 ml) orange juice (plus more if needed)
1 tbsp (15 ml) half and half

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Instructions

Preheat oven to 350°F (175°C). Grease or line a baking sheet.
In a small bowl, whisk together half and half, vanilla, egg yolk, orange juice, and orange zest.
In a large bowl, mix flour, ¼ cup sugar, baking powder, salt, and additional zest. Cut in cold butter until crumbly.
Pour in the wet mixture and stir gently until a dough forms.
Shape dough between two sheets of plastic wrap and chill for 10 minutes.
Roll dough into a 10-inch circle on a floured surface. Sprinkle with remaining sugar and cut into 8–16 wedges.
Bake for 13–15 minutes until golden.
Cool completely. Whisk glaze ingredients until pourable. Drizzle over cooled scones and let set.

Notes

Keep all dairy ingredients cold for a flaky texture.

Chill dough before baking to help scones hold their shape.

Add orange extract or spices like cardamom for variation.

Freeze unglazed scones for future baking and glazing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast / Brunch / Dessert
Method: Baking
Cuisine: British / American