Orange Creamsicle Scones

Print Recipe

5 from 4

Orange Creamsicle Scones

These Creamsicle Orange Scones are tender and flaky, with fresh orange zest throughout and a dreamy orange glaze!

See below the recipe card for step-by-step images.

Prep Time15

Cook Time16

Cool20

Total Time51

Course: Breakfast

Cuisine: American

Keyword: homemade scones recipe, orange scones

Servings: scones

Ingredients

2 cups all-purpose flour spooned and leveled
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon coarse 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
1 tablespoon orange juice
orange zest

Instructions

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 1 tablespoon of orange zest.
Add chilled and cubed butter and cut in with a pastry blender until mixture resembles coarse crumbs.
Add 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.)
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.
Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (See note.)
Allow scones to cool before applying the glaze.
Make glaze by whisking together the powdered sugar, heavy cream, orange juice, and the remaining 1 tablespoon orange zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
Submerge the tops of the scones in the glaze.
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!

Video

Notes

If your oven runs hot, start checking at 14 minutes. Keep an eye on them - if they’re golden on top and bottom, they’re done. They’re very tender (and wonderful!), so you want to make sure they cool down almost completely before submerging in the glaze or they could crack.

Nutrition