Orange Cream Scones with Citrus Glaze

Six triangle-shaped orange scones topped with an orange glaze arranged on a round board, surrounded by fresh oranges,.

5 from 1 vote

Orange Cream Scones with Citrus Glaze

These buttery Orange scones are soft, moist, buttery, and have plenty of bright orange zest. They also have the delicious addition of cardamom spice, creamy vanilla, plus a cold butter and heavy cream combo that makes them extra tender. They're perfect for breakfast or an afternoon snack.

Prep Time25

Cook Time15

Chilling Time1

Total Time1 40

Course: Breakfast

Cuisine: English

Servings: scones

Calories: 691kcal

Author: Cheryl Norris

Ingredients

Scones

2 1/2 cups (315 grams) unbleached all-purpose flour
1/4 cup (50 grams) granulated sugar
1 tablespoon (12 grams) baking powder
3/4 teaspoon kosher salt
1 teaspoon ground cardamom
2 tablespoons (12 grams) orange zest about 2 oranges.
8 tablespoons (113 grams) unsalted butter frozen
1-1/2 teaspoons pure vanilla extract
1 1/2 cups heavy cream cold

Egg Wash

1 large egg
2 teaspoons heavy cream or milk

Orange Glaze

1 cup (120 grams) powdered sugar sifted
Orange zest
2 teaspoons orange juice
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
2-3 teaspoons heavy cream or 2 teaspoons of milk
1/16 teaspoon kosher salt

Instructions

Make the Scone Dough

Place the flour, sugar, baking powder, salt, and cardamom in a large mixing bowl and whisk until well combined. Zest the oranges into the dry ingredients and then toss the orange zest until well combined with the other ingredients. Grate the frozen butter into the dry ingredients using the large holes on a box grater.
Measure the heavy cream into a 2-cup measuring cup and stir in the vanilla extract. Add the cream mixture to the dry ingredients and use a rubber spatula to mix the ingredients together until just blended and most of the flour is mixed in. The dough will look shaggy and there will still be some flour not mixed in.
Dump the dough onto a floured work surface. Use a dough scraper to get all the dough out of the bowl. Generously flour your hands to keep them from sticking to the dough. Use the palm of your hand to schmear the dough across the work surface. Use a bench scraper to bring the dough together into a rectangle. Fold the top third of the dough towards the center. Fold the bottom third over the top fold. Rotate the dough 90 degrees. Lightly press the dough into a rectangle and repeat the tri-fold.
Shape the dough into an 8-inch circle. Cut it into 8 wedges. Place the wedges on a board or tray (that will fit into the refrigerator) and chill for 1 hour.

Bake the Scones

Preheat the oven to 400°F. Line a half baking sheet with parchment paper. Whisk together the egg and cream.
Place the scones on a baking sheet. Brush the tops of the scones with the egg wash. Bake for 15 minutes until the tops are golden brown and the scones have increased in height. The internal temperature should be 204°F using an instant-read thermometer.
Remove the scones from the oven. Let me sit on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling.

Serving the Scones

The scones can be served warm. Serve plain, or with butter or lemon curd. If you want to add the orange glaze, let the scones cool to room temperature otherwise the glaze will melt off the scones.

How to Store the Scones

Store the cooled scones in an airtight container for up to 3-4 days.

Make the Orange Glaze (Optional)

Place the powdered sugar in a small mixing bowl. Zest a section of the orange into the powdered sugar. Add the orange juice, lemon juice, and vanilla extract and stir until the ingredients are mixed in. Add the cream or milk 1 teaspoon at a time until the desired consistency is achieved. Stir in a pinch of salt.
Spread the orange glaze over the cooled scones and serve.

Notes

Weigh the Ingredients. For the best results, weigh the flour. This will help ensure the scones aren't dry.

Orange Zest. Use oranges that have a shiny peel for the best zest. The oil in the peel is what provides the flavor.

Baking the Scones. I have an LG oven which tends to bake faster than other oven brands (i.e. Jenn-Air, Whirlpool). Depending on the oven, it may take more baking time.

Nutrition