Orange breakfast scones with this yummy orange glaze are definitely for the sweet treat lover. And the icing is homemade powdered sugar.
I’ve wanted to make orange scones for years but just never have – until now. This was an experiment. There is a particular orange scone I used to order every chance I could at a Barnes and Noble cafe in the Midwest.
Want to zip past the details to the recipe? Click here: Jump to Recipe
Every time my family and I would head back to the South, no Barnes and Noble Cafe would ever have the same orange scone. They might would have the orange-cranberry but not the orange.
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Zest With or Without a Zester
Zest, used in my recipe, gives the orange scone – well, zest. Did you ever wonder how to add it correctly to a recipe? Check out Gabrielle Taylor’s article at Wonder How To Food Hacks on using zest without a zester tool.
This is a zester:
Others look like these:
The one above and below seem similar and look more like the one I have. But you want to know something very funny?
Okay, I’m going to be very real here (like telling on myself). Please don’t laugh. Never mind. It’s our secret. You can laugh. Keep reading
Between you and me, the zester I have has been inside a crock along with other kitchen utensils for the longest. But I never used it because I have plenty of graters for cheese and veggies that work well. And this one looked much too fine (and way too much work) to be grating cheese or vegetables with.
Did you catch that – graters for “cheese and veggies”? Yep, that’s what I thought it was for.
You see, I didn’t use zest for my recipes before. I mean, old-fashioned Southern desserts are more like banana pudding, lemon and chocolate meringue pies or dump cakes, right? And I’ve cooked for at least 39+ (😉) years. Just without that kind of zest. I left that to the gourmet chefs.
Well, you could say I’m stepping it up a notch in Kitchen Southern Hospitality’s comfort foods by adding zest to certain recipes. Gotta add some zest to desserts as well as our lives for a brighter perspective – and to enhance our palettes.
Don’t have a zester? Add one to your kitchen utensil collection. Please do enjoy it’s use without allowing it to collect dust for long like I did.
This next one looks quite fancy…
Seriously, though, a vegetable peeler works great, too, and is what I’ve used.
Orange Scone Recipe
Now here’s the yummy and ooey-gooey orange-glazed scone recipe (the kind you eat with a fork).
Orange Scone with Orange Glaze
A yummy ooey-gooey orange glazed orange scone recipe
- 3 cups Packaged Biscuit Mix
- 2 Tbsp Truvia
- 1 Tbsp Orange, cut into small pieces
- 3/4 Cup 2% Organic Milk
- 1 Tbsp Orange Zest
- 1 cup Truvia
- 3 Tbsp Frozen Orange Juice (thawed)
- 1 Tbsp Orange Zest
Preheat oven to 425°.
Combine the biscuit mix and sugar substitute in a bowl and mix well.
Stir in the orange pieces and milk to make a soft dough.
Drop by heaping tablespoons (Patting lightly with a little flour if too sticky) into a muffin pan.
Bake for 12 minutes.
Take the muffin pan out and spoon the glaze on top of each muffin.
Place muffins back into the oven and bake for 12 more minutes, checking every 3-4 minutes to be sure they don’t start burning.
Check your scones every 3-4 minutes during the second baking time as your oven may vary from mine - and do that they don’t burn. On the other hand, you may want to bake your scones a little longer than the recipe says to so that they have a harder texture.
You may prefer to use regular sugar rather than Truvia.
The cost of the recipe is not much more than $1-$2 if you usually keep the ingredients on hand as I do.
This orange scone recipe is adapted from my Easy Raisin Breakfast Scone recipe. However, the orange one is done a little differently than the raisin scone. It’s because the raisin scones are made without a glaze, unlike the orange scone. And, of course, raisins are used in one recipe and orange in the other.
Orange Biscuit Recipe Coming Soon
I hope you enjoy the scones. The texture of these particular ones are more biscuit-like. In fact, I’m planning to actually make orange biscuits soon. Be looking for the recipe to pop up in your email soon if you’re subscribed to Kitchen Southern Hospitality.
Go enjoy the day. See you back on the KSH blog soon.