Orange Buttermilk Scones

Topped with a tangy and sweet orange glaze, my Orange Buttermilk Scones are your best bet for a perfect breakfast or afternoon snack!

Name a scone flavor or ingredient and I'll bet you I've made it. Yet my favorite scones, by far, have always been the simplest ones. Just the addition of some orange zest and orange juice makes these Orange Buttermilk Scones stand out.

When I tell you that I've made thousands of scones, I mean thousands. At the bakeries where I worked, scones were the biggest seller both in the bakery case and for catering. So, I am just the person to lead you through a simple and delicious scone experience.

Scones vs Biscuits

Recently, my Flaky Buttermilk Biscuits recipe went viral, with over 4 million reel views on Instagram, and the number 2 and 3 comments (after "where's the recipe") were "Isn't this just a scone?" and "That's not a biscuit!" I have feelings. Let's talk.

In America (and Canada) we say cookie. In England, and most other English speaking countries, they say biscuit. French fries, chips. Cilantro, coriander. Dessert, pudding. Is it delicious? Do you want to make it? Then it doesn't matter what you call it, let's make it!

As for scones, what Americans think of as a biscuit definitely has its roots in the traditional Scottish/British/Irish scone. They both contain flour, a leavener,a fat, and dairy, but at that point, they really begin to take on their own identities.

A biscuit is most commonly made with buttermilk, is savory, and has a distinctive flaky and layered texture. They long to be opened up and slathered with butter, and maybe a drizzle of honey. Scones are sweet, dense, and rich and are usually made with heavy cream and the addition of an egg. Their texture is perfect for the application of clotted cream and curd or jam.

No matter the ingredients, I have found that people are very sure of what they believe to be a scone or a biscuit. And they will defend their position... to the bitter end. But, at the end of the day, it's your food and you're making it in your house, so you can call it whatever you like. But you should definitely make these scones!

Ingredients

I can almost guarantee that you have all the ingredients in your kitchen right now, so making scones is destined to happen.

See recipe card for quantities.

Substitutions

Most of the ingredients are the same as in my Flaky Buttermilk Biscuits, with a few additions. Diet, or pantry limitations, should be no deterrent to getting these scones into your mouth.

• All-purpose flour - at my first bakery job, we used Gluten Free 1-to-1 Baking Flour instead of all purpose flour, with very good results.
• Butter - if you cannot tolerate butter, feel free to use vegan butter or margarine in its place. Make sure to fully chill the cut scones before baking.
• Buttermilk - if you don't have buttermilk, you can use sour cream or Greek yogurt thinned with a little milk, or even regular yogurt in its place.

Variations

The best thing about my buttermilk scones, besides their fluffiness, is that they are blank slates for whatever your mood, or your pantry, demands.

• Citrus - In place of orange zest in the dough and orange juice in the glaze, try any other citrus. Lime and lemon, or even grapefruit, are delicious alternatives.
• Fruit - Orange cranberry scones are a Winter classic, but you can use any dried fruit you prefer. If using fresh fruit be sure to pat dry with paper towel first, as they may bring added moisture to your scone.
• Nuts- Pecans, almonds, walnuts, and pistachios have all found their way into my scones with equal amounts of delight!
• Drop scones - One of the easiest ways to make scones is to use a scoop to portion. Adding 2 tablespoons of extra liquid, like orange juice to cranberry orange scone dough, helps the dough to better hold its shape when scooping.

Instructions

Making scones need not be difficult, As a matter of fact, you can gather the ingredients, make them, bake them, and be eating them in under an hour - and 20 minutes of that is chilling time!

1. Using your fingers, scrinch the zest of an orange into the granulated sugar, releasing all the fragrant orange oils.

2. Add in the rest of the dry ingredients and whisk to combine. Next dump in your cold cubes of butter.

3. Use your fingers, pinching and squeezing the butter, to work the butter into the flour until it is the size of small peas. 

4. Alternatively, you can use a fork, two knives, or a pastry cutter to combine to dry ingredients with the butter.

5. Whisk together the buttermilk, vanilla, and egg and pour over the dry ingredients.

6. Use a danish dough whisk, rubber spatula, or wooden spoon to combine all the ingredients into a cohesive dough. Some loose flour bits are fine.

7. Dump dough onto a floured surface and pat into a ½ inch rectangle. Fold in half, pat out again, and fold in half one more time. Finally, form the dough into a circle about one-inch thick.

8. Use a sharp knife, or bench scraper, to divide into eight triangles. Transfer each triangle to a large baking sheet lined with parchment paper. Place into the freezer for 10 minutes, or the refrigerator for 20 minutes, while you preheat the oven to 400°F.

9. Remove scones from chilling and brush with an egg wash made of one egg whisked with one tablespoon of water,

10. Sprinkle each scone with a little bit of granulated or coarse sugar. This is optional, but it gives the scones a nice crunchy surface.

11. Bake for 20 to 22 minutes, or until the tops are golden brown and the scones are fragrant.

12. Allow to cool for 15 minutes while you make the glaze. Whisk orange juice, powdered sugar, and a tiny pinch of salt together. Drizzle over scones to your heart's content and enjoy!

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