Orange Scones with White Chocolate Drizzle

orange scones

Updated on January 9, 2021 by Julia

Scones can be the beginner baker’s best friend. This recipe is simple and easy to re-create with different citruses. Plus with this recipe in your toolkit, you’re one step closer to rivaling the famous Starbucks scones. For a little less sweetness, you can skip the drizzle, but I’ll tell you it’s worth it.

Oranges are extremely abundant and the acidity helps to cut the sweetness of the white chocolate drizzle. You can be a little more heavy-handed with your zest and juicing as I’ve found that a little more doesn’t hurt, especially if you’re looking for a citrus-y treat!

Orange Scones with White Chocolate Drizzle

A zesty orange scone perfect for a mid-afternoon treat
Course Breakfast, Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Author Julia



  • Zest of 1 orange
  • 1/4 cup 50 grams granulated sugar
  • 2 cups 260 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 8 tablespoons cold unsalted butter 113 grams
  • 1/2 cup of sour cream (can sub with full-fat, non-flavored Greek yogurt)
  • 1 large egg
  • 1 tablespoon of fresh orange juice

White Chocolate Glaze

  • 1/2 cup white chocolate chips with a little neutral oil) (with a little neutral oil)
  • 2 tablespoons orange juice
  • 1 tablespoon grated orange zest


  • Preheat your oven to 400 F/205 C and place a rack in the middle. Line your baking sheet with with parchment paper and set aside
  • In a medium bowl, toss together the sugar and the zest of one orange. You can even grind it a bit with the back of a spoon to infuse the flavors.
  • Sift together the flour, baking powder, baking soda, salt. Add in the sugar/zest mixture. Cut the butter up and add to the dry mixture. Use your hands to work the butter in until the mixture resembles coarse meal.
  • Whisk together the sour cream and the egg until smooth. Make a well in the flour mixture and pour in the sour cream mixture. Then use your hands to press the dough into a ball. The longer you knead the dough, the smoother and less sticky it becomes. Knead until it feels easy to work with.
  • Lightly flour your working surface and begin to flatten the dough. Pat it into a circle so it’s about 3/4-inch thick. Using a knife, cut it into 8 even triangles.
  • Place on the prepared baking sheet, about 1 inch apart. They will puff up so you don’t want them to stick. Bake about 17-20 minutes or until golden brown on top. Use your oven light to check on the scones as opposed to opening your oven door.
  • Remove from oven and let them cool for 5-7 minutes on the pan and then move to cooling rack.
  • To make the glaze, melt the white chocolate chips in the microwave in 15 seconds increments, stirring in between each. Add in a little oil to avoid any lumpiness. Whisk in orange juice and orange zest with a fork. Drizzle on your cooled scones. Sprinkle on extra zest if desired.

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