I made these luscious Orange Scones for our early morning hostessing crew at church in early November. Along with Lemon Scones and Fruitcake Scones, these scrumptious scones were a huge hit that Sunday morning. They’re not made the traditional way. These scones are softer, almost bread-like in texture instead of dry and dense like American biscuits.
These delicious scones include orange juice and Candied Orange Peel in the scones. The icing includes orange juice and orange zest, increasing the delectable orange flavor even more! We loved how these scones turned out.
Paradise Fruit Company sent me several packages of their candied fruits to bake up with during the holidays. I thought the Candied Orange Peel would be lovely in scones and I was right. The texture was amazing and these scones are large and very filling and satisfying. In fact, you may not be able to eat a whole one, they really puff up large while baking.
Orange Scones are marvelous for holiday menus like Thanksgiving, Christmas, New Years Day or any time during the holiday baking season. Every bite is so drool-worthy, your friends and family will want more! If you’re looking for an item for a holiday brunch buffet, these are a terrific addition.
Orange Scones are irresistible.
These scones are loaded with orange flavor. The icing is topped with grated orange peel for a little more zesty flavor.
Orange Scones are excellent for a holiday breakfast or brunch.
The icing is thick. These sweet scones will satisfy every sweet tooth craving.
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour in a large mixing bowl. Bleached flour toughens baked goods. Add granulated sugar, baking powder, baking soda and salt.
Stir ingredients to combine.
Add cold butter and blend with a pastry blender. Continue mixing until coarse crumbs form.
Add candied orange peel.
Stir ingredients again to combine; set aside.
Add orange juice and vanilla extract to buttermilk or soured milk.
Stir to combine.
Add buttermilk mixture to flour mixture.
Stir ingredients to combine.
Flour bread board generously. Place scone dough on breadboard and sprinkle generously with more flour. Set aside about 2/3 cup more flour to work into the dough. (See picture on right).
Spread your fingers apart and work the flour into the dough. Bring dough from the top down on top of the dough to the bottom (forming a half). Sprinkle more flour over top and continue working into the dough; fold the dough towards you and work more flour into the dough. Work the dough until most of the flour has been worked into the dough and it’s not so sticky.
Form the scone dough into a seven-inch round about two inches deep.
Cut the scone dough into eighths.
Place the scone dough onto a parchment paper-lined cookie sheet pan.
Combine half and half and and egg in a small bowl.
Whisk until well beaten.
Spread egg wash over top and sides of each scone with a pastry brush.
Bake at 400 degrees for approximately 20 minutes, or until a toothpick inserted in center comes out clean. (My scones took 23 minutes to bake completely.)
I used these ingredients for the icing. I would have used fresh orange zest if I had it on hand.
Pour powdered sugar into a mixing bowl. Add orange juice.
Whisk ingredients to combine.
Remove scones to wire rack to cool. Spread icing over top of one of the scones.
Sprinkle with grated orange zest or peel, before icing the next scone.
Allow icing on scones to dry before serving.
Orange Scones are really delightful.
These scones went really fast when I brought them to church. Every bite is marvelous.
Orange Scones are not tough and dry like many traditional scones. These have an almost bread-like texture because of the way I work the additional flour into the dough.
My scones are sweeter than traditional scones too. These taste sweet like donuts rather than like American-style biscuits.
Here’s the recipe.
(My own concoction)
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 grater or orange zester
- 1 small bowl
- 1 small mixing bowl
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup salted butter cold (1 stick)
- 8 oz. container Paradise candied orange peel
- 1 tsp. pure vanilla extract
- 1 tbsp. orange juice
- 1 cup buttermilk or soured milk (plus two tablespoons) (see note below)
- 1 large egg
- 1 tbsp. half-and-half
- 2/3 cup unbleached flour or as needed to work into scone dough
- 3 cups powdered sugar
- 1/4 cup half-and-half
- 1 tbsp. orange juice
- 1 tsp. grated orange zest (or substitute jarred orange peel)
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add cold butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add candied orange peel and stir again to combine.
- Measure out buttermilk in a small measuring cup.
- Add vanilla extract and orange juice and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Measure out about 2/3 to a cup of flour.
- Sprinkle about a quarter cup on the bread board.
- Transfer dough to the floured bread board; sprinkle very generously with some of the flour; work the flour into the dough with your fingers.
- Turn dough over about half way and sprinkle with more flour.
- Continue this pattern and work the flour into the dough with your fingers.
- This will take approximately 15-20 seconds to get most of the flour worked into the dough.
- Pat dough into a 7-inch round.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Bake at 400º for approximately 20 minutes, or until a toothpick inserted in center comes out clean.
- Remove scones to wire racks and cool approximately 10 minutes before adding glaze.
- Add glaze and serve.
- In a large sized mixing bowl, whisk half-and-half, powdered sugar and orange juice until smooth.
- Set scones on wire cooling rack.
- Pour icing over top of each scone.
- Sprinkle immediately with grated orange zest after glazing each scone.
- Let glaze set for 5-10 minutes before serving.
Candied Orange Peel provided courtesy of Paradise Fruit.
© Can’t Stay Out of the Kitchen
We loved the way these scones turned out. They’re great for a holiday breakfast, but also wonderful for a midnight snack!
Every bite will have you swooning.
If you enjoy orange flavors, you’ll love these Orange Scones.
Orange Scones are fantastic for a holiday breakfast or brunch menu. You’ll enjoy every bite.