Orange Scones

These are my kids favorite and they get their dose of Vitamin C! How you ask? I infuse the fresh orange and the rind into the Scones and the icing. Nothing goes to waste in my kitchen! For this recipe I used the Cara Cara variety of orange because it is strong and it was available. These are, unfortunately, only available during a certain time of the year. Substitute your favorite variety including Tangerines, Tangelos, Valencia, Navels, Clementines… the list is endless!


1 large orange (Any variety that has a deep orange color)

1 stick cold butter cut into small chunks

2 C All purpose flour

1t baking powder

1/2 t baking soda

1/4 t Himalayan Salt (or your salt choice)

1/2 C Cream, Sour Cream, or Plain Greek yogurt (one or the other works great!)

3/4 C Sugar

1 large egg


Orange juice

Confectioners sugar


  1. Combine all dry ingredients, except sugar, and set aside.
  2. Place sugar and Orange rind in food processor until it resembles orange sand. Add butter. 
  3. Add the whole orange, reserving 2-3 T, to this mixture (minus the seeds of course!) and puree. No waste here!
  4. Add egg and sour cream
  5. Open food processor and add 1 C of flour at a time. Dough will be sticky.
  6. Flour counter and knead slightly until the dough is slightly tacky.
  7. Roll out into a square. Cut edges off and re-roll after cutting squares to use up all the dough.
  8. Cut dough length wise down the middle and width wise. Repeat until you have squares that are 2 1/2″ x 2 1/2″ These will expand during baking.

Bake at 400* for 15-20 minutes until lightly browned and yummy looking.

Prepare the icing by placing 1cup

confectioners sugar in a bowl with 2 T reserved orange juice. Adjust as needed for a smooth glossy luscious icing. When scones have cooled either dip them in the icing or place as shown below on a cooling rack and smother with icing.

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