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These vanilla orange scones are tender homemade pastries scented with vanilla and orange zest and drizzled with a sweet orange glaze. I make them petite-sized so I can fit more onto a plate!
Pulling fresh, home-baked goods from the oven is the best feeling. I love baking these orange scones with in-season citrus in the warmer months. Also, try my blueberry banana bread during berry season and these cinnamon scones in the fall!
Every time I make these vanilla orange scones, I think of my first job after college, back in Chicago on Michigan Avenue. A few months in, my manager asked me to lunch at the tea room at the Four Seasons. I was in heaven! On the menu were scones, muffins, and a piece of dark chocolate that (apparently) President Clinton ate when he stayed at the hotel. I said yes to EVERYTHING.
I don’t remember much about the chocolate. But, the vanilla orange scones– they were unforgettable. The light and citrusy glaze, the texture, the petite shape. I’ve done my best to recreate them at home ever since. Lucky for us, I think this recipe is pretty darn close!
What I Love About This Vanilla Orange Scones Recipe
- Petite sized. These mini-sized orange scones just feel luxurious when you pluck them from the plate. They’re small and delicate, with a tender, moist texture (no dry, bulky scones here). Plus, you can double them up on the baking sheet!
- Easy to make. Scones are one of the most forgiving pastry recipes. There’s no yeast or rising needed. Just mix and bake, similar to banana bread or muffins.
- Versatile. Scones are one of my favorite things to bake because a) they’re super easy (see the previous point) and b) they’re great for just about any occasion whether it’s breakfast, brunch, or a sweet afternoon snack with coffee or tea.
Ingredients You’ll Need
Scones are wonderfully basic when it comes to ingredients. It’s just one more reason these mini vanilla orange scones are so approachable! I’ve included my notes on what you’ll need below. Scroll to the recipe card at the bottom of the post for the printable recipe details.
- Dry Ingredients – All-purpose flour, sugar, baking powder, and salt. Check the expiration date on your baking powder packaging to make sure it’s fresh.
- Orange Zest – You’ll need the fresh zest from about 1 orange. Give the orange a scrub and rinse under cold water before you zest it. Squeeze the orange afterward and save the juice for the glaze.
- Butter – Make sure it’s cold from the fridge. Cut the butter into small cubes before you start.
- Milk – I use whole milk, but any kind will work. You’ll need extra for brushing over the scones before you bake them.
- Egg Yolk – Lightly beaten.
- Vanilla Extract – You could also use an equal amount of vanilla bean paste.
- Glaze – You’ll combine fresh orange juice with powdered sugar, vanilla, melted butter, and heavy cream to make the glaze.
Tips for Perfect Scones (Every Time)
- Keep things cold. The butter and milk should be cold from the fridge. Cold ingredients are key to flaky pastries!
- Avoid overmixing. Once you’ve added the wet ingredients to the flour and butter mixture, take care not to overwork the scone dough. Use a wooden spoon and stir gently until the ingredients are just combined. Overmixing leads to tough, chewy scones.
- Don’t overbake. The exact baking time depends on the size of your scones, your individual oven, and other factors. That’s why I give a range for the baking time in the recipe card. I recommend checking your scones at the earliest suggested time and going from there.
- Check for doneness. After many years of baking scones, I’ve found that the best way to tell if my scones are finished baking is to break one open to check that the inside is cooked through. Unfortunately, this means sacrificing a scone (at least it’s in the name of love).
What to Serve With Orange Scones
The beauty of these vanilla orange scones is that they’re the best treat even outside of high tea at the Four Seasons! They’re a perfect light bite to have with a cortado in the morning, or with a cozy matcha latte in the afternoon. I also love making these for Easter brunch or holiday breakfasts, when I can serve them as a sweet option next to crispy air fryer bacon and deviled eggs or quiche muffins. Kept company by a pitcher of mimosas, of course.
How to Store
- On the counter. Keep these vanilla orange scones stashed in an airtight container or resealable bag at room temperature. Enjoy leftovers within 3 days.
- Freeze. I recommend freezing the unglazed scones whenever possible. Store them airtight with parchment between layers and freeze the scones for up to 2 months. Thaw at room temperature before serving.
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Vanilla Orange Scones
Ingredients
For the Scones
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- zest of one orange
- 3 tablespoons cold butter, cut into pats
- ½ cup milk, (may need to add more), plus a little extra for brushing
- 1 egg yolk, lightly beaten
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon melted butter
- 2 tablespoons heavy whipping cream
Instructions
- Prep. Preheat the oven to 400ºF. Grease a large, heavy baking sheet with cooking spray and set it aside.
- Combine the dry ingredients. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Stir in the orange zest.
- Cut in the butter. Rub the butter into the dry ingredients with your fingers until the mixture resembles fine crumbs.
- Add the wet ingredients. Make a well in the center and pour in the milk, egg yolk, and vanilla. (Start with 1/2 cup of milk, and add more only if needed.) Using a wooden spoon, combine all the ingredients just until the dough comes together.
- Knead the dough. Transfer the dough onto a lightly floured surface and knead the dough three or four times, then form two equal-sized dough balls.
- Cut the dough into wedges. Flatten each ball into a disk about 3/4-inch thick, then cut each dough-ball into 8 wedges. If possible, use a pizza cutter. Put all the pieces on the baking sheet, leaving about 1/4-inch space between them.
- Bake. Brush the tops of each scone with milk. Bake the scones for 15 to 18 minutes or until golden brown. Remove them from the oven and let cool for a few minutes, then transfer the scones to a wire rack.
Add the Glaze
- Meanwhile, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until thoroughly combined.
- Glaze the scones. When the scones have completely cooled, drizzle each scone generously with the prepared glaze.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Vanilla Orange Scones
Here are the easy steps to make the most incredible, flaky, vanilla-scented scones choc full of fresh orange zest. Don’t forget the glaze!
- Sift the dry ingredients. First, sift the flour, sugar, baking powder, and salt through a fine-mesh sieve to break up any lumps. Then, sift them into a mixing bowl and stir in the orange zest.
- Cut in the butter. Next, add cold, cubed butter to the dry ingredients. Get in there with your fingers and rub the butter into the flour until it forms small crumbs.
- Add the wet ingredients. Make a well in the center of the mixture and add your milk, egg yolk, and vanilla. Then, use a wooden spoon to bring the dough together. If needed, add more milk to get the dough to the right consistency.
- Knead and shape the dough. Now, knead the dough on a floured surface, about 3-4 times, then divide it into two equal-sized balls. Flatten the dough balls into discs, about ¾” thick.
- Cut the scones. Use a pizza cutter or a sharp knife to cut each disc into 8 even-sized wedges. Arrange the pieces on a baking sheet, leaving about ¼” between each scone. Brush the tops of the scones with milk.
- Bake. Finally, bake your orange scones in a 400ºF oven for 15-18 minutes, until they’re golden. Leave them to cool on the baking sheet for a few minutes before you move them to a wire rack to finish cooling completely.
- Add the glaze. Whisk the orange glaze ingredients together in a bowl. Once the scones have cooled to room temperature, drizzle the glaze generously over top, and enjoy!
More Easy Baking Recipes to Try
Looks so good!! What are the adjustments if you make/bake them in an iron skillet – as shown in the picture?
HI!! Thank you! I didn’t make these particular scones in the iron skillet, but I have made scones in the skillet many times and used a recipe similar to this: https://diethood.com/2014/01/10/blueberry-scones-blueberry-cream-cheese-frosting/ … you can also use different berries, if you like, or none at all.
Lol! You’re welcome. I figured something was up as several of your commentators were saying how wet the dough was-made me wonder! Thanks for fixing it! 🙂
These are absolutely amazing!!! They have quickly become my favorite thing to bake! 🙂 But I do want to make a note that all I need is a 1/2 cup of milk per batch-and not 1 cup as stated. The first time I made them, I only added a half cup for starters, but as stirred the dough I realized I didn’t need to add anymore! I would have ruined the recipe had I added the extra 1/2 cup. Lol I live in the south (USA) so it’s not my altitude. Not sure what it is, but I would definitely start with just a 1/2 cup of milk-just to avoid any mishaps. Beside that though, these truly are scrumptious and the BEST scones I’ve ever had!!! 🙂 Thanks for the recipe. I found it on Pinterest!
Thanks SO much! I don’t know if I just wasn’t paying attention, (obviously NOT!) but that should be 1/2 cup milk and to add more if needed. Thanks a lot for catching that and letting me know! I owe you one!!! Have a great day!