[VIDEO] Flaky Glazed Orange Scones


There is nothing better than a freshly baked scones for morning, this Orange Scone will surely make you look forward to breakfast. It is flaky, absolutely delicious and oozing withe fresh orange flavor in every bite.

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 flaky 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 favorite Scone, and I hope it will be yours too. Let’s get started!

Tips to a Successful Flaky and Light Scone

Big Batch Ingredients (Makes 8 pieces)

Small Batch Ingredients (Makes 4 pieces)

Sugar Glaze:


  1. Preheat oven to 375ºF / 180ºC. Line baking sheets with parchment paper.
  2. Dry Ingredients: In the bowl of a food processor, put flour, sugar, baking powder, cornstarch and salt. Process few seconds just to mix (around 10 seconds).
    • Manual: Alternatively, you can mix everything in a large bowl, from all the dry ingredients to wet ingredients
  3. Add Butter & Orange Zest: Scatter butter and orange zest over this mixture, and pulse a few times until the butter is the size of peas.
    • Alternatively, you can  use a large cheese grater, a  pastry cutter
  4. Buttermilk: Transfer into a large mixing bowl (if using food processor) and gradually pour buttermilk and mix everything until most of it is moist enough to make the mixture to clump together. You may NOT need to use all the buttermilk, so it is important  to add it gradually. STOP when you are able to form a ball out of the dough.
  5. Shape: 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. Form it into a disk, about 5-6 inch diameter, cut in quarters and stacks each portion of top of each other. Gently press- down and re-shape into a 6-inch disk. The stacking will help create layers in the scones.
  6. Cut: Cut the scones into 8 (if making a large batch or 4 if making a small batch) arrange them on the baking sheets lined with parchment paper.
  7. Brush Top: Brush top with additional buttermilk.
  8. Bake for about 20- 25 minutes or until top turned golden brown and the scones are puff-up and tall. If baking a frozen scone straight from the oven, bake for 25 – 30 minutes or until top turned golden brown and rise. Cool in wire rack.
  9. Make the Glaze: Mix icing sugar, orange juice and zest of orange. Stir until smooth. If you want a thicker glazed, just add more sugar.
  10. Drizzle: Drizzle the glaze on top of the cooled scones
  11. Re-heating: Re-heat in a 300F for 10 -15 minutes. If you have the sugar glaze on top, expect that this will melt. I suggest adding glaze only to the one that you are consuming for the day.
  12. Storage: Scones are best served the day they are made but if you have leftover, cover and store in room temperature (away from sunlight) for 3 days, more than that it is best kept in refrigerator. If you plan to eat it for few days, I suggest add the glaze on top so you can re-heat the scone when you want to it eat.

Makes 8 pieces

Sugar Glaze Instructions:

Recipe Notes:

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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