These Creamsicle Orange Scones are tender and flaky, with fresh orange zest throughout and a dreamy orange glaze!
I can’t believe there was once a time when I scoffed at scones. Because OMG, I make them all the time now. I am sort of obsessed. Another food blogger actually said to me at a conference last week that when she thinks of scones, she thinks of me. #lovethat #winning
Thank goodness I didn’t hold a grudge against that mediocre tasteless, dry scone I had years ago, and instead started making them myself. My Strawberry Scones and Lemon Blueberry Scones are in constant rotation, literally every week. Neither one ever disappoint. It was time for a new flavor, though.
We’ve been enjoying this 3-Ingredient Creamsicle Slushy all summer and my brilliant daughter suggested I somehow convert them to creamsicle orange scones. Done and done. Another hit!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Creamsicle Orange Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons orange zest ,divided
- 6 tablespoons chilled unsalted butter ,cut into small cubes
- 1 cup heavy cream
For the Glaze
- 2 cups powdered sugar
- 1/3 cup heavy cream
- 2-3 tablespoons orange juice
- orange zest
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the orange zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
- Add in the cream and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1/2-inch thick circle (if dough is very sticky, sprinkle with just a hint of flour.) With a sharp knife or bench scraper, cut the circle into 6 wedges. Place scones on prepared baking sheet and bake 14-17 minutes until golden and cooked through.
- Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 20 minutes.
- In the meantime, make glaze by whisking together powdered sugar, cream, orange juice, and the remaining orange zest until smooth. (If glaze is too thick, add a bit more cream or orange juice. If it’s too thin, add more powdered sugar.)
- You can either gently submerge the tops in the glaze, dollop spoonfuls and spread until the tops are covered, or just drizzle over the top.
- 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.) Eat and enjoy!
Reader Questions and Reviews
What adjustments would you do to also add cranberries?
You can add up to 1/3 cup of cranberries without any other adjustment. Love that addition!
These were perfect! My boss likes scones so I make her a different kind every year and these were a big hit. She brought them home after having one and regretting doing it because her 14 and 16 year old boys gobbled up the rest. My son who is almost 8 can be picky and thought these were delicious as well. Just the right amount of citrus (I used fresh orange juice in the glaze as well, it really does make a difference). The only comment I have is that it made SO much glaze that I ended up tossing it which was a bummer (and I COVERED the scones in it). Thanks so much for the recipe!