Congratulations! You just found the BEST Scone recipe! I am not exaggerating, this scone is very soft and flakey and every bite melts in your mouth. Just what a perfect scone should be. I tried several recipes, but nothing turned out as good as this one. I am excited to share this with you, another one of my successful for keeps recipe.
I love orange flavour as you can probably tell from my Orange Chiffon Cake, Chocolate Orange Cake, Orange Biscotti and now I have this Orange Scones to add in my orange flavoured bake goodies. This is another quick breakfast option that can be made ahead of time. The dough freezes well, maybe up to 2-3 months. Although, this is a small batch, you can always double it for a larger serving.
The first scone that I tried that I really liked was the Blueberry Scone from Starbucks. From then on, I started looking for a basic scones recipes. I tried quite a few, but I was not lucky enough to find the one I am looking for. I finally decided to mix and match recipes to get to this one. This scone recipe is very simple, but it turned out really good!
Scones requires only very few ingredients and simple steps. There are just key things to remember to get a soft and flakey scone. All cold ingredients and don’t over mix. If you keep this in mind, you’ll get a scones that is worth sharing to your friends and family just like this one. This is my favourite Scone, and I hope it will be yours too. Let’s get started!
- 2 ¼ cups all-purpose flour
- 1/3 cup granulated white sugar
- 1 tablespoon baking powder
- 1 tsp cornstarch
- 1/8 tsp of salt
- Zest of 2 large oranges
- 1/2 cup + 5 tbsp frozen unsalted butter, cut into 1-inch cubes
- 3/4 cup buttermilk,plus extra for brushing the top of the scones
- You can make your own buttermilk by adding 1 tsp lemon juice to 3/4 cup milk. Leave for 5 minutes before using.
- You can also use powder milk. Add 3 tbsp of powder milk to 3/4 cup of water then and 1 tsp lemon juice. Leave for 5 minutes before using.
- 1/4 cup Icing/Confectioners Sugar
- 1-2 freshly squeeze orange juice (pulp removed) OR milk, OR water
Note: Click on the photo to show description
- Preheat oven to 350ºF / 180ºC. Grease baking sheets or line with parchment paper.
- In the bowl of a food processor, put flour, sugar, baking powder, cornstarch and salt. Process few seconds just to mix (around 10 seconds).
- Scatter butter and orange zest over this mixture, and pulse a few times until the butter is the size of peas. If you do not have a food processor, you can use a pastry cutter to mix the flour and butter (see photo in the slide show).
- Transfer into a large mixing bowl and gradually pour buttermilk and mix everything until most of it is moist enough to make the mixture to clump together. You might NOT need to use all buttermilk, so it is important you add it gradually. STOP when you are able to form a ball out of the dough.
- Dump it onto the kitchen counter and quickly give it a few turns to avoid very dry spots. Do not over mix,the more you touch it and mix it, the tougher the baked scones will be. Stop once it starts to clump together, or you are able to form it into a ball.
- Pat the mixture about 2-inches high. Cut the scones to the desired shape and arrange them on the baking sheets.
- Brush top with additional buttermilk.
- Bake for about 20 minutes or until top turned golden brown and risen.
- Cool in wire rack.
- Drizzle with sugar glaze. You can skip this if you do not like sugar glaze. Jams are good option too.
Sugar Glaze Instructions:
- Mix icing sugar and milk. Add orange juice/milk/water gradually. Start with 1 tsp, then mix. Add the remaining milk until you get the consistency that you like. If you want it thicker and sweeter, use more sugar. If you want it runny and less sweet, add more orange juice/milk/water.
Good to Know:
- Make sure to use very cold ingredients. Do not take out the ingredients (butter, milk) from the fridge unless you are ready to use it.
- Do not leave the scones at room temperature while pre-heating the oven. Take it out from the fridge only when you are ready to bake it.
- Do not over mix it. Knead it just enough to form it. Over mixing it will make it tough and you will not get a flakey texture.
- Orange zest can be replaced by lemon zest, or if you do not want any citrus flavoring, you can totally omit it.
- You can freeze the dough for 2-3 months. When you want to bake it, take it out from the freezer and leave in the fridge overnight. No need to leave in room temperature, bake directly from the fridge.
Makes 18 small triangles or 9 small squares
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥