With fresh orange zest throughout and an orange glaze on top, these Orange Creamsicle Scones turn classic creamsicle flavors into a tender, flaky pastry. These are wonderful for breakfast, brunch, afternoon tea, or even dessert!

Thank goodness I didn’t hold a grudge against mediocre tasteless, dry scones I had years ago, and instead started making them myself. Because my homemade strawberry scones and lemon blueberry scones are amazingly tender and flaky and in constant rotation. Neither one ever disappoint. It was time for a new flavor, though.

These orange creamsicle scones were actually inspired by my 3-ingredient creamsicle slushy that my brilliant daughter suggested I somehow convert into a baked good. Done and done. Another hit!

Helpful Tips

• Measure the flour accurately. Use the spoon and level technique to measure the flour and make sure to use the exact amount. Too much flour will result in a dry dough (and then dry scones). This is probably the most common mistake I see people make.
• Don’t overwork the dough. The key to soft scones is to not knead or overwork the dough. Handle it just enough to fully mix in the heavy cream, pat it into a circle, and slice.
• Heavy cream, not milk. I don’t recommend using regular milk, even whole milk, in place of the heavy cream. Half-n-half would be okay, but anything thinner than that can result in dry, flat scones.
• Chilled, cubed butter. It’s important to a) keep the butter chilled in the fridge until you need it and b) cut it into very small cubes. This is key to achieving the perfect scone texture and allows you to cut in the butter without overworking the dough.

How To Make Orange Creamsicle Scones Step by Step

• Prep. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

• Combine the dry ingredients. In a large mixing bowl, combine 2 cups flour, 1 tablespoon baking powder, 3 tablespoons sugar, 1/2 teaspoon coarse salt, and 1 tablespoon of orange zest.

• Cut in the butter. Add 6 tablespoons chilled and cubed unsalted butter and cut in with a pastry blender until mixture resembles fine crumbs.

• Form the dough. Add 1 cup heavy cream and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)

• Shape the dough. Turn dough out onto a floured surface and pat into a 1-inch-thick circle. (If dough is very sticky, sprinkle with just a hint of flour.) Using a sharp knife or bench scraper, cut into 6 equal triangles.

• Bake. Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through.
• Cool. Place a sheet of parchment on a work surface, then place a cooling rack on top of parchment. Remove scones from the pan to a cooling rack. Cool for about 10 minutes.

• Make the glaze. In the meantime, make glaze by whisking together 2 cups powdered sugar, 1/3 cup heavy cream, 1 tablespoon orange juice, and the remaining 1 tablespoon orange zest until smooth. (If the glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)

• Glaze the scones. Submerge the tops of the scones in the glaze.
• Finish cooling. Return scones to cooling rack and allow glaze to drip down the sides and off the rack onto parchment. (Glaze will firm up when scones are completely cool.)

• Enjoy! Eat and enjoy!

Proper Storage

• Counter. These orange creamsicle scones are best stored in an airtight container at room temperature, away from heat and humidity. They are best enjoyed within 3 days.
• Fridge. They can also be stored in an airtight container in the fridge if your kitchen is too warm. However, I find they dry out faster this way and it’s not my preference.
• Freezer. Baked orange creamsicle scones can be frozen before icing. Let them cool completely then transfer to a freezer-safe bag. Freeze for up to 2 months. Thaw overnight then frost and enjoy!
• Make ahead (dough). The scone dough can be prepared a night in advance, covered, and refrigerated. I like to do this when I want warm, fresh scones in the morning!

More Scone Recipes To Try

• Lemon Blueberry Scones
• Chocolate Chip Zucchini Scones
• Pumpkin Scones
• Gingerbread Scones

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!