Petite Vanilla and Orange Scones

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Overhead view of Petite Vanilla and Orange Scones on a plate
Have you ever eaten something that left a long lasting impression on you?

Right after college, I landed a job in downtown Chicago on Michigan Avenue. I was on top of the world! My dream location!! Not my dream job, but who cares! I had a 2 x 2 office and a window facing Millenium Park. Yeah baby! 😉

Few months into it my manager asked me to join her for lunch. Ha? What?! Me? That was a big deal. She was a bit beasty and only went out to lunch with the CEO or the VP. Not her little minions.

I of course accepted and we were on our merry way to the Four Seasons Hotel Tea Room… Double WHOA!

Overhead view of Petite Orange and Vanilla Scones in a cast-iron skillet
I opened up that menu and ordered myself some tea, a couple of scones, muffins, and some dark piece of chocolate that, according to the waitress, President Clinton had while he stayed there. Okay, I said, I’ll take it!

I don’t remember the piece of chocolate, I don’t even know if I tried the muffins, but those scones, oh my those scones… I will never forget them. It’s been 10 years since then, and I still remember the perfect taste, the texture, even the perfect shape.

This Vanilla and Orange Scones recipe is my version of that particular scone. I have made it many times, tweaking it again and again, but I think that this is pretty darn close to it.

Side view of Vanilla and Orange Scones on a plate

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Petite Vanilla and Orange Scones

Breakfast scones flavored with vanilla and oranges, topped with a sweet orange glaze.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 35 minutes
Servings: 16 servings


For the Scones

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • grated zest of 1 orange
  • 3 tablespoons cold butter, , cut into 1/4-inch pieces
  • 1/2 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
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  • Preheat oven to 400.
  • Grease a large, heavy baking sheet with cooking spray and set it aside.
  • Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
  • Stir in the orange zest.
  • Rub the butter into the dry ingredients with your fingers until the mixture resembles fine crumbs.
  • Make a well in the center and pour in the milk, egg yolk, and vanilla. Start with 1/2 cup milk, add more only if needed
  • Using a wooden spoon, combine all the ingredients just until the dough comes together.
  • Transfer the dough onto a lightly floured surface and knead the dough three or four times, then form two equal-sized dough balls.
  • 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.
  • Brush the tops of each scone with milk.
  • Bake the scones for 15 to 18 minutes, or until golden brown.
  • Let cool for a few minutes and then transfer the scones to a wire rack.

In the meantime, make the glaze.

  • Combine all the ingredients in a small mixing bowl and whisk them until thoroughly combined.
  • When the scones have completely cooled, drizzle each scone generously with the prepared glaze.


Calories: 144kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 103mg | Potassium: 102mg | Fiber: 0g | Sugar: 12g | Vitamin A: 145IU | Vitamin C: 0.5mg | Calcium: 47mg | Iron: 0.8mg

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.

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  1. Toledo Cathy says:

    Looks so good!! What are the adjustments if you make/bake them in an iron skillet – as shown in the picture?

  2. garysgirl says:

    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! 🙂

  3. garysgirl says:

    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!

    1. Katerina Petrovska says:

      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!