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

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! 

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.

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

Citrus Scones Recipe with Orange Glaze

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!
5 from 4 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: Robyn Stone | Add a Pinch


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
  • 3/4 - 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


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

For the scones:

  • 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 3/4 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.
  • 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 scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven.

Orange 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo


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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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32 Comments Leave a comment or review

  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.

  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

  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.

  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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