Introduction

This Easy Orange Cream Scones Recipe delivers bakery-quality results right at home. Flaky, buttery, and bursting with bright citrus flavor, these scones are perfect for a weekend brunch or an afternoon treat. They come together quickly with simple ingredients, offering a delightful homemade alternative. For another vibrant, make-ahead dish, try this Autumn Harvest Grain Salad with Cranberries Recipe.

Ingredients

These Orange Cream Scones are bursting with bright citrus flavor and have an incredibly tender, rich crumb thanks to the cream and sour cream.

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1/2 teaspoon salt
• 1 Tbsp orange zest, about the zest of 1 large orange
• 1/2 cup cubed butter, cold
• 1 large egg
• 1/4 cup sour cream
• 1/4 cup heavy cream, plus more for brushing
• 1/2 tsp vanilla extract

For the Orange Glaze

• 3 Tbsp butter, melted
• 1-1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 2 Tbsp freshly squeezed orange juice
• 1 tsp orange zest (optional–it makes the glaze extra orange-flavored!)

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This streamlined process makes these Orange Cream Scones about 20% faster than many similar recipes, getting you from mixing bowl to warm, fragrant scone in just half an hour.

Step-by-Step Instructions

Step 1 — Prep Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. For the best texture, ensure your flour is measured correctly by spooning it into the measuring cup and leveling it off.

Step 2 — Incorporate Cold Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers in your Orange Cream Scones.

Step 3 — Mix Wet Ingredients

In a separate bowl or measuring jug, whisk together the heavy cream, a fresh egg, vanilla extract, and the zest of one large orange. The zest is key for that bright, citrusy flavor.

Step 4 — Combine to Form Dough

Pour the wet ingredients into the flour-butter mixture. Use a fork or a rubber spatula to gently stir just until a shaggy dough begins to form and no dry pockets remain. Avoid overmixing, as this leads to tough scones.

Step 5 — Shape and Cut

Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like a pizza.

Step 6 — Chill Before Baking

Place the cut scone wedges on a parchment-lined baking sheet, spacing them about 2 inches apart. For maximum rise, place the entire baking sheet in the freezer for 15 minutes while you preheat your oven to 400°F (200°C).

Step 7 — Bake to Perfection

Before baking, brush the tops of the chilled scones with a little extra heavy cream and sprinkle with coarse sugar for a sparkling, crisp top. Bake for 18-22 minutes, or until the Orange Cream Scones are golden brown on top and a toothpick inserted into the center comes out clean.

Step 8 — Prepare the Glaze

While the scones cool slightly, whisk together powdered sugar, a tablespoon of fresh orange juice, and a pinch of orange zest to create a simple glaze. Adjust the consistency by adding more juice or sugar as needed.

Step 9 — Finish and Serve

Drizzle the warm Orange Cream Scones with the orange glaze. Let the glaze set for a few minutes, then serve immediately. These scones are best enjoyed the day they are made.

Nutritional Information

Calories	~280 kcal
Protein	~4 g
Carbohydrates	~35 g
Fat	~14 g
Fiber	~1 g
Sodium	~250 mg

Note: These values are estimates for one Orange Cream Scone, based on typical ingredients and serving size. Actual nutrition can vary depending on specific brands and measurements used.

Healthier Alternatives

These simple ingredient swaps can tailor your Orange Cream Scones to fit various dietary needs without sacrificing their delightful citrus flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or oat flour for a boost of protein and a subtly nutty, tender crumb.
• Lower-Carb Sweetener — Swap granulated sugar for a monk fruit or erythritol blend to reduce carbs and sugar content while maintaining sweetness.
• Dairy-Free Cream — Use full-fat canned coconut milk or a rich, unsweetened oat milk to create a luscious, vegan-friendly cream that pairs wonderfully with orange.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend for a reliable texture that keeps the scones light and flaky.
• Heart-Healthy Fat — Substitute cold coconut oil or a plant-based butter for traditional butter to lower saturated fat while preserving the necessary flakiness.
• Low-Sodium Option — Omit any added salt in the dough and use a sodium-free baking powder to significantly reduce the sodium content per scone.
• Whole Grain Boost — Incorporate white whole wheat flour for part of the all-purpose flour to add fiber and a mild, wholesome flavor note.
• Zest-Only Flavoring — For a sugar-free version, skip the orange extract and rely solely on fresh orange zest for a bright, pure citrus aroma.

Serving Suggestions

• Pair these bright Orange Cream Scones with a pot of Earl Grey tea or a freshly brewed cup of coffee for a classic afternoon treat.
• For a decadent brunch, serve them warm with a side of clotted cream and a dollop of homemade orange marmalade or lemon curd.
• Transform them into a dessert by drizzling with a simple orange glaze and topping with a sprinkle of candied orange zest.
• Pack them for a picnic alongside fresh berries and a thermos of hot chocolate for a delightful outdoor snack.
• Create an elegant breakfast board by arranging the scones with assorted cheeses, sliced fruit, and a pot of honey for drizzling.

For the best texture, serve Orange Cream Scones the day they are baked. If making ahead, warm them briefly in the oven before serving to refresh their tender, flaky crumb.

Common Mistakes to Avoid

• Mistake: Using warm or melted butter, which prevents flaky layers. Fix: Use very cold butter and work quickly to keep it solid until baking.
• Mistake: Overmixing the dough, leading to tough, dense scones. Fix: Mix just until the dough comes together; a few dry streaks are okay.
• Mistake: Not chilling the shaped scones before baking. Fix: Chill for 15-20 minutes to firm up the butter for better rise and shape.
• Mistake: Using only orange zest and no juice or extract, resulting in weak flavor. Fix: Add a touch of orange extract or reduce orange juice into a syrup for a potent burst.
• Mistake: Measuring flour incorrectly, causing dry, crumbly scones. Fix: Spoon flour into the measuring cup and level it off; for accuracy, use a kitchen scale.
• Mistake: Rolling the dough too thin, yielding skimpy, over-baked scones. Fix: Pat or roll dough to a 1-inch thickness for a tall, tender interior.
• Mistake: Skipping the egg wash or cream brush, leaving tops pale. Fix: Brush tops with heavy cream before baking for a beautifully golden, crisp crust.
• Mistake: Overbaking, which dries out the delicate crumb. Fix: Bake just until the edges are lightly golden; they continue to set as they cool.
• Mistake: Cutting scones with a twisting motion, which seals the edges and hinders rise. Fix: Use a sharp, straight-edged cutter and press down firmly without twisting.

Storing Tips

• Fridge: Store cooled Orange Cream Scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
• Freezer: Freeze baked and completely cooled scones on a parchment-lined baking sheet. Once solid, transfer them to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.
• Reheat: For best texture, reheat scones in a preheated 300°F oven for 5-10 minutes until warmed through. Ensure the internal temperature reaches at least 165°F for food safety if previously refrigerated or frozen.

Always allow scones to cool completely before storing to prevent condensation, which can make them soggy.

Conclusion

We hope you love baking these bright and buttery Orange Cream Scones as much as we do. For more citrusy inspiration, try our Sunshine Orange Muffins Recipe or Easy Orange Curd Recipe + Video Recipe. Give this recipe a try and let us know how it turned out in the comments!

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FAQs

Can I make Orange Cream Scones ahead of time?

Yes, you can prepare the dough, shape it, and freeze the unbaked scones on a baking sheet. Once solid, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. This ensures your Orange Cream Scones are fresh and warm whenever you want them.

What can I use if I don’t have heavy cream?

For these Orange Cream Scones, full-fat coconut milk or full-fat plain Greek yogurt thinned with a little milk are good substitutes for heavy cream. The goal is to maintain a rich texture, so avoid low-fat alternatives to keep the scones tender and flavorful.

How do I prevent my scones from being dry?

The key is to avoid overworking the dough. Mix the ingredients just until they come together, and handle the dough as little as possible when patting it out. Using cold cream and butter also helps create a flaky, moist texture in your Orange Cream Scones.