Citrus Scones 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!
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 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
- 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.
- 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.