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Best Ever Orange Scones

These are the best scones I've ever eaten. They are ridiculously delicious - with or without the Orange Butter Glaze. Make sure you make a double batch.

Course Afternoon Tea, Breakfast, Brunch
Cuisine English, Irish, Scottish
Keyword breakfast, Brunch, Orange Scones, Scones
Servings 8
Author The Tiny Fairy


Orange Scone

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • zest 1 large navel orange
  • 1/2 cup butter (1 stick), unsalted and frozen
  • 1/2 cup sour cream
  • 1 large egg
  • egg wash (1 egg and a little water, beaten)

Orange Butter Glaze

  • 3 Tablespoons butter, unsalted & melted
  • 1 cup confectioner's sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 Tablespoons freshly squeezed orange juice
  • zest of 1/2 an orange


  1. Set oven rack to the middle position and pre-heat oven to 400°F. Line a baking sheet with parchment paper and set aside. Place cold stick of butter in the freezer for 30 minutes.

Making the Scone

  1. In a medium bowl, combine all purpose flour, baking powder, baking soda and salt. Set aside. In a small bowl, work the zest into the sugar with a fork until well combined. Add the sugar/orange zest mix to the dry ingredients and whisk to combine evenly. Set aside. In another smaller bowl, whisk together the egg and sour cream. Set aside.

  2. Grate the frozen butter into the mixture. Using two knives (or cold fingertips) work the butter into the flour until the mixture resembles course meal. The butter should be the size of peas.

  3. Gently stir in the sour cream mixture until just about combined. It's important you don't overwork the dough. Knead the dough by gently pressing the mixture against the bowl a few times, turning the bowl slightly with each press, until you form a ball. The dough will start very sticky but it will come together.

  4. Place the dough on a lightly floured surface. Shape and pat into an 8 inch circle by 1 inch thick. Wrap with plastic wrap and refrigerate for an hour. Don't skip this step.

  5. Remove from refrigerator and cut into eight pieces. Place on a parchment lined baking tray one inch apart and brush the tops with the egg wash mixture. Note: for a simple garnish, sprinkle coarse sugar and omit the Orange Butter Glaze.

    Bake for 8-9 minutes, turn pan and bake another 8-9 minutes or until the tops are golden. Total baking time 15-18 minutes.

  6. Transfer to cooling rack. Make Orange Butter Glaze (if glazing them).

Orange Butter Glaze

  1. Whisk together the melted butter, confectioner's sugar, orange zest, vanilla extract and orange juice until smooth. Drizzle with a spoon over the scones or dip them in the glaze.