These Sweet & Tangy Orange Scones are studded with zest and bursting with fresh orange flavor!
Let me start off by saying that these are some of the best scones that I’ve ever eaten. I actually didn’t even know what a scone was until I purchased a copycat recipes cookbook years ago from QVC. I wanted this particular cookbook because at the time we were eating out a lot, and I wanted to save money by making these recipes at home. By the way, I highly recommend the copycat recipes cookbook. Those recipes are spot on.
I ran across a recipe for pumpkin scones, a Starbucks copycat, and I thought why not!? I love pumpkin, I’ve never had a scone, so let’s do it! They were so good! That became my obsession with scones. Hmm, maybe not an obsession. To be honest, these are only the fourth scones I’ve made. I’ve made the pumpkin scones about 3 dozen times over the years, and a couple of others, but funny they’ve never made it to the blog. Wanna know the reason? We eat them before I even have a chance to photograph them! HA!
Not this time! I made sure to put these on my editorial calendar and make them after I started Jenny Craig, and I also made sure to make these during the day while Kelsie and I were the only ones here. It turned out to be the best plan because I didn’t eat any, and Kelsie totally didn’t mind waiting until I was done taking pictures.
As soon as Kayla and Zack got home, they each had one. Two days later, gone. That is the only thing that I dislike about scones…the quantity. I mean it only makes 8. They are simple enough that you can make a couple of batches quickly, but I wished that they yielded more at a time. Oh well, back to the kitchen!
Along with these Sweet & Tangy Orange Scones, I have plans to make my pumpkin scones again and take new pictures. Plus I have two others in the works. Scones are perfect for breakfast, brunches, and snacks. They aren’t loaded with sugar – too much anyway – and you can take them from sweet to savory very easily.
I think out of all the scones that I’ve had (I may not make very many different flavors, but I do order them a lot at coffee shops), these are probably one of my favorites. They are so fresh! The zest gives it the perfect flavor that orange juice alone won’t do.
Lastly, let me tell you about this glaze. The scones are great without it, if you need to save the calories from the powdered sugar. But, if you said “forget that, I’m having the glaze!” Let me tell you, it’s amazing. It reminds me of an orange buttercream. Almost. The texture isn’t the same. But y’all, it’s so good that if there is any left, I could totally eat it with a spoon! I will be honest. I had some left over after making these…Kelsie put it in a container in the fridge, and will grab a spoon and eat a bit every afternoon. It’s seriously that good.
Sweet & Tangy Orange Scones
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/2 cup butter cut into cubes and placed in the freezer for 10 minutes
- 1/2 cup sour cream
- 1 egg
- zest from one large orange*
- 1 cup powdered sugar
- 3 tablespoons butter melted
- 3 tablespoons orange juice from the orange you zested, or from the jug in the fridge
Preheat oven to 400 degrees, and line a baking sheet with parchment paper. Set aside.
In a large bowl mix together the sugar, flour, salt, baking powder, baking soda, and orange zest.
Using a pastry cutter, combine the frozen butter cubes with the flour mixture. You should get a wet sandy texture. Set aside.
In a small bowl whisk together the egg and sour cream.
Pour the egg and sour cream into the flour mix.
Mix together until a dough comes together. Don't over mix.
Drop the dough onto the parchment lined baking sheet.
Press and flatten the dough into a large 8 inch round disc.
Slice into 8 triangles.
Bake for 12 to 15 minutes.
Remove from the oven and allow to cool for 5 minutes.
Slice into the same markings you sliced earlier, and place on a cooling rack to cool completely.
Cool completely before icing.
To make the icing, mix together all the ingredients. Using a spoon drizzle over the scones. Icing will harden. You can also dip the tops of the scones into the icing instead of drizzling it.
Recipe NotesIf you do not have one large orange, two medium sized oranges will work for zesting. I really don't think you can over zest with this recipe!
Store at room temperature in an air tight container for up to a week.