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Citrus scones with orange glaze are wonderful for breakfast, brunch or even dessert. Light and delicious, these scones are like a slice of sunshine whenever you serve them!

Citrus Scones Recipe with Orange Glaze from addapinch.com

Lately, I just haven’t been able to get enough of these citrus scones. So bright and fresh, tender and delicious, I’ve been making them again and again over the last few weeks. It sure is a good thing my family loves them as much as I do.

Thankfully, they couldn’t be any simpler to make! 

How to Make Citrus Scones

Ingredients

  • flour – I use all-purpose flour for this recipe.
  • sugar – I use granulated or raw cane sugar in this recipe.
  • baking powder – baking powder helps this recipe to rise perfectly.
  • salt – a little salt helps to balance the flavors in these scones.
  • butter – you’ll use cold butter in this recipe
  • heavy cream – I use heavy cream to make the scones tender and moist.
  • lemon juice – a bit of lemon juice adds to the citrus flavor
  • orange zest – I love to use orange zest in this recipe
  • lemon zest – lemon zest adds such a bright flavor

Citrus Glaze Ingredients

  • confectioner’s sugar
  • orange juice
  • orange zest

Step by Step Instructions

  • Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
  • Mix the dough. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in ¾ cup of heavy cream, lemon juice, and orange and lemon zests.. Press dough together between the palms of your hands. If it doesn’t just hold together, add more heavy cream until is just holds together.
  • Prepare the dough. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough.
  • Bake. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.
  • Make the glaze. Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for a few five minutes. Sprinkle with coarse sugar, if desired.

Tips for Optimal Citrus Flavor in Citrus Scones

For these citrus scones, both lemon and orange for a really citrusy punch of flavor. And then when you add the orange glaze on top of the still warm scones, the flavor is just amazing. Of course, the amounts of the citrus zest are adjustable based your personal preference. If you decide to not add the orange glaze on top of the scone, I would add a bit more zest to the actual scone.

How Long Do Citrus Scones Last?

Store on the counter for up to 3 days or in the refrigerator for 5.

Do Citrus Scones Freeze Well?

Yes! Simply allow to cool completely and then store in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, thaw overnight and then serve at room temperature or warmed in the oven at 350º F for 5 minutes or in the microwave.

Other Favorite Scones Recipe

Classic Scones Recipe

Blueberry Scones

Cranberry Orange Scones

Here’s my Citrus Scones Recipe with Orange Glaze. I think you will absolutely love them.

5 from 4 votes

Citrus Scones Recipe with Orange Glaze

Breakfast 30 mins

Prep Time 10 mins
Cook Time 20 mins
Servings 8
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Citrus scones with orange glaze are wonderful for breakfast, brunch or even dessert. Light and delicious, these scones are like a slice of sunshine whenever you serve them!

Ingredients  

Citrus Scone Recipe:

  • 2 cups all-purpose flour
  • 1/2 cup sugar + more for topping
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick cold butter + more for topping
  • ¾ – 1 cup heavy cream
  • 1 teaspoon lemon juice
  • 2 teaspoons orange zest
  • 2 teaspoons lemon zest

Orange Glaze:

  • 1 cup confectioner’s sugar
  • 3-4 tablespoons orange juice
  • 1 tablespoon orange zest
  • coarse sugar for topping optional

Instructions 

  • Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.

For the scones:

  • Make the Dough. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Stir in ¾ cup of heavy cream, lemon juice, and orange and lemon zests.. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until is just holds together.
  • Prepare the Dough. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan. Melt about 2 tablespoons butter and brush on top of dough.
  • Bake. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.

Orange Glaze:

  • Make the Glaze. Whisk all of the glaze ingredients together in a medium sized bowl until smooth and then drizzle on top of each scone after it has cooled for a few five minutes. Sprinkle with coarse sugar, if desired.

Nutritional Information

Calories: 361kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 272mg | Potassium: 276mg | Fiber: 1g | Sugar: 31g | Vitamin A: 459IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 2mg

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Enjoy!
Robyn xo

Scones Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. I love white lily flour and not sure what makes it so much better than other fours. I pick it up when I am in Mississippi visiting son and family. how many people can say that their trunk is full of flour from there vacation. if anyone has ideas about lily flour and why it is so much better, please let me know.

    1. White lily flour has a very low gluten content. So you can make cakes with white lily instead of cake flour.

  2. Whole family looooved them! Even the child who said, “I don’t like lemon”, ate 2. The glaze I made was not as thick as the photo, but I just added more powdered sugar — still not as thick as photo, but very, very tasty and plenty attractive. We will definitely be making these again. :9

    1. I’m sorry they were flat when you made them Hilda. I’ve not had that happen when I make them.

  3. I have been baking for our weekly meeting for the past year. Lots of biscotti and scones. These win, hands down, as the most popular. The orange icing? I think people would lick the plate if they could.

    1. Thanks so much, Dan! I can fully understand wanting to lick the plate. Enjoy!

  4. They are delicious but The amount of time suggested was too much. @400 degrees, my scones burned on the bottom. I reduced it to 15 minutes and they still came out a dark brown on the bottom. I also used parchment paper so I’m not sure why it was this happened.

    1. Maria, I’m sorry but I’m not sure why yours burned on the bottom. I make these scones all the time and bake for between 20 and 25 minutes and they don’t burn. Have you checked your oven to make sure it is heating to the correct temperature?

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