Orange and Cream Glazed Buttermilk Scones

Orange and Cream Glazed Buttermilk Scones

I love a good scone. I like to make them at home because they’re so much more tender fresh from the oven; the achilles heal of the scone is that it doesn’t last long – hence the term “store-bought scone” might be better said as “dry, crusty scone”. If you like store-bought scones then control the urge to argue with me and try them homemade – you will see what I’m talking about.

This recipe makes me happy because there is little waste; you know how much I hate waste. We will use 1 whole orange (actually if you have a juicy one, you will probably have a half left over for snacking) and the buttermilk makes an appearance in the batter and the glaze.

I’ll admit I made these scones because it was naptime, I love making scones, and I love eating scones. And I was CRAVING a scone. That being said, it was nice to have something to shove under my husband’s nose when he came in and dinner was no where near being ready. Here, eat these, you big weirdo (I haven’t talked lately about how he opens all of my cabinet doors when he is hungry after work – just opens and shuts them, even the mugs and plates cabinets – so annoying!).

Scones are one of those things that are easier to make than you might think. Perfect for afternoon entertaining on chilly weekends (imagine if you walked into someone’s house and they said “can I interest you in some tea and a scone?” My one tip is one you’ve heard before, DON’T OVERMIX YOUR BATTER. “Flour is your friend” applies here too. Geez I need to get some new lines.

Orange and Cream Glazed Buttermilk Scones

Makes 16

2 c. all purpose flour

1 tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 c. sugar

8 tbsp. unsalted butter, cut into 1/2 inch cubes

Zest of 1 orange

1/2 c. white chocolate chips, optional

1 c. buttermilk


1/4 c. buttermilk

1/4 c. orange juice

1/2 tsp. vanilla

3 1/2 c. powdered sugar

1. Preheat oven to 425. Line two baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda, salt and sugar in a large mixing bowl.

3. Add zest and butter and mix well with hands (or pastry blender), mashing the butter cubes into the flour until the mixture is uniform and there aren’t large lumps remaining (this is called “cutting in”).



4. Mix in white chocolate chips, if using.

5. Make a well (a hole) in the center of the mixture and add the buttermilk. Using a rubber spatula, gently fold and mix the batter until it comes together.



6. Dump mixture onto floured counter and, using floured hands, bring mixture together into a semi-smooth ball. Divide in half.

7. Shape each half into a 2 inch high flat disk. Cut into 8 triangles using a floured knife. Continue with second half of dough.

8. Using a floured spatula, place each triangle onto prepared baking sheet (make sure to space them at least 2 inches apart).


8. Bake for 15-18 minutes or until lightly golden brown. Cool on wire rack.


9. While scones are cooling, whisk glaze ingredients together in a wide, shallow bowl until smooth.

10. Dip each scone, upside down, into glaze. Set right side up on cooling rack to set. If desired, once glaze is set, dip a second time.



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