Orange Creamsicle Scones

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This orange creamsicle scones recipe is reminiscent of the old-fashioned ice cream bar and offers a delicious burst of flavor in every bite.

Orange Creamsicle Scones Recipe

Have you ever tried to make scones? I have been trying to perfect a scone recipe for about 3 years. I often find scones too dry, too bland, or just too dang difficult to make because every food blogger includes about 3 dozen tips to make it “just right.”

Scones initially started as a Scottish quick bread and are enjoyed with afternoon tea in British culture, so when I first started researching recipes a couple of years ago I reached out to old friends from Scotland (fun fact: I lived in Scotland for 4 years), and my friend Stuart sent me a couple of Scottish recipes as a good place to start.

After trying MANY variations of different recipes, the base of this scone recipe needs to be credited to Sally’s Baking Addiction. I made minor changes to the base recipe with my own simple scone process, and then gave it a delicious boost of orangey goodness.

This scone recipe truly bursts in your mouth with a delicious orange creamsicle flavor.

Bon appetit!

For more bread and breakfast ideas be sure to check out:

Orange Creamsicle Scones

My cooking philosophy is to keep it “healthy and easy.” Recipes include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!

For more bread and breakfast ideas be sure to check out:

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Orange Creamsicle Scones

Ahna Fulmer

This orange creamsicle scones recipe is reminiscent of the old-fashioned ice cream bar and offers a delicious burst of flavor in every bite.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 8 Scones

Calories 404 kcal

Equipment

• 1 Sheet Pan
• 1 medium sauce pan

Ingredients

  

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Orange Scones

• 2 c white flour
• 1/2 c sugar
• 2 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick butter, cold and cubed
• 1/2 c heavy whipping cream + extra for brushing on top* Use 6oz full fat coconut milk to keep it dairy free
• 1 egg
• 2 tsp vanilla
• 1 tbsp orange extract

Orange Creamsicle Glaze

• 1 c powdered sugar
• 2 tbsp heavy whipping cream* Use full fat coconut milk to keep it dairy free
• 1 tbsp butter, melted
• 1/2 tsp vanilla
• 1 tbsp orange extract

Instructions

 

• Cut the butter into 4 long strips, and then cut small cubes from the 4 long strips. Keep the cubes small. Gently mix together the flour, sugar, baking soda, salt, and cold, cubed butter.
• Put that dry mix into the fridge. Before getting the wet ingredients out of the fridge 1) prep your countertop with flour 2) place aluminum foil or parchment paper on an extra large sheet pan 3) set a medium sized sauce pan on the counterop.
• In a separate bowl mix the egg, heavy cream, vanilla, and orange extract. Then add to the dry mix until it is soaked in. Dump onto the floured counterop surface.
• Mold into a ball then using a medium-sized saucepan (approx 7-8 inches across), press down to gently flatten the ball. Cut into 8 pie pieces.
• Evenly space the 8 pie pieces onto the sheet pan (be quick with this whole process because you want the dough to stay chilled). Brush the exposed tops and sides with heavy cream.
• Bake at 400F for 20 mins.
• Mix together the orange glaze. After the scones have cooled use a fork or a knife to drizzle the glaze over the scones. Enjoy!

Notes

Macros Per Scone (with heavy whipping cream & glaze): 50g Net Carbs, 21g Fat, 5g Protein

Nutrition

Calories: 404kcal

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