Orange Scones 5 Ingredients

I love making both British and American scones for breakfast. Their soft and slightly flaky texture is perfect with sweet spreads. My favorites are Banana Scones and Pumpkin Scones because they are the best combination of sweet, flavors, and crunch.

Ingredients and Substitutions

Self-Rising Flour – Use a good quality self-rising flour for best results. For a homemade version, mix all-purpose flour with baking powder as per the notes. A gluten-free self-rising flour blend could work as a gluten-free option. Orange Juice – Freshly squeezed juice with pulp provides the best flavor, but store-bought works in a pinch. For variety, try blood oranges or a mix of orange and tangerine juice. Plant-Based Milk – Any unsweetened non-dairy milk works. Soy, oat, or almond milk are great choices. Coconut milk can add richness but may slightly alter the flavor. Orange Zest – Use organic, untreated oranges for zesting. If unavailable, orange extract can provide a similar flavor boost. Olive Oil – Light olive oil works best. Alternatives include melted coconut oil or any neutral-flavored vegetable oil.

How to Make Orange Scones

It’s a really easy recipe to make with my recipe card further down, but I’ve included below pictures of key steps.

Expert Tips

I’ve included below a few tips beyond all the info in the recipe card that will guarantee perfect scones.

Cold Ingredients – Use cold plant-based milk and orange juice for flakier scones. Minimal Mixing – Handle the dough as little as possible to avoid tough scones. Proper Shaping – Roll the dough to an even thickness for uniform baking. Cutting Technique – Use a sharp knife and press straight down without sawing for clean cuts. Spacing – Leave enough space between scones on the baking sheet for even browning. Zest – Mix the orange zest with the sugar (if using) before adding to the dough to release more oils and flavor. Glazing – Allow scones to cool completely before glazing to prevent the glaze from melting. Storage – Keep unglazed scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.