This Sunday, we are celebrating spring time with the refreshing flavors of citrus. I’m sharing two of my favorite scones with you. The recipes for these two scones are identical, except for the fruit used.
To begin, preheat your oven to 425 degrees.
IN a mixing bowl, combine 2 cups plus 2 tablespoons of flour with a tablespoon of baking powder.
Along with 3 tablespoons of sugar and 1/8 of a teaspoon of sea salt.
Stir these together, then slice up 6 tablespoons of cold butter.
Cut the butter into the flour mixture with a pastry blender until crumby, and there are no bits of butter larger than a pea.
Depending on whether it is lemon or orange scones you are making, add in about a tablespoon of zest from the orange or lemon. Stir it in.
In a measuring cup, measure out 1 cup of cold half & half, and add to that a tablespoon of vanilla.
Stir them together and then stir them into the dry mixture. Stir it until it is just combined.
Turn it out onto a floured surface, and pat it into a square, about 8 inches on a side.
Cut the dough into 9 squares.
And cut each square diagonally.
Place them on a baking sheet. Take another half tablespoon of cold butter, and cut it into tiny pieces. Place a tiny bit of butter on the top of each scone. 
Bake for 10-12 minutes or until they just get the tiniest bit golden on top.
When they are almost done baking, prepare the glaze. In a bowl, sift 1 cup of powdered sugar. Add in a tablespoon of vanilla.
And juice the orange or lemon into the bowl through a metal sieve.
Whisk until smooth.
Then add in another teaspoon or so of zest. Stir it in.
When the scones are done baking, place them on a rack over some foil or parchment paper. Immediately brush the glaze over the tops.
Enjoy warm or at room temperature.
- For the Scones
- 2 cups + 2 Tb flour
- 1 Tb baking Powder
- 3 Tb Sugar
- ⅛ tsp salt
- 6½ Tb cold butter, divided
- 1 orange or 2 lemons
- 1 cup half and half
- 1 tablespoon vanilla
- For the Glaze
- the orange or lemons
- 1 c powdered sugar
- 1 Tb vanilla
- To begin, preheat your oven to 425 degrees.
- In a mixing bowl, combine the flour, baking powder, sugar, and salt. Stir it together.
- Slice up 6 Tb of cold butter. Drop it into the flour mixture. With a pastry blender, cut in the butter, until there are no butter bits larger than a pea.
- Now with a fine grater, add in a tablespoon of zest from the orange or lemon. Stir it in to the flour mixture.
- Measure out the cold "Half & Half." Add in the vanilla and stir it together.
- Pour it into the bowl, and stir until just combined.
- Turn the dough out onto a floured surface, and pat it into a square, about ¾ inch thick and 8 inches on a side. With a knife, cut the square into 9 squares, like a tic-tac-toe board. Cut each of those squares in half diagonally. Place them on a baking sheet/stone.
- Take remaining ½ Tablespoon of butter, and cut it into little bits. Place on bit on the top of each scone.
- Bake the scones for 10 - 12 minutes, or until they are just starting to get a golden color.
- To glaze them, put the sifted powdered sugar in a bowl. Add in a teaspoon of zest. Juice the orange or lemons through a small sieve into a dish. Add the vanilla and 2 Tb of juice to the powdered sugar.
- Whisk smooth, add more juice as needed, until you have it the right consistency. Brush it all over the top of all the scones.
- Enjoy!
The Sunday Supper contributors have brought you gobs of glorious goodies for you to enjoy! Take a moment and check them out!
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
Sour Sips & Drinks:
- {DIY} Arancello and Limoncello from girlichef
Anne @ Webicurean says
April 9, 2013 at 9:26 pmSuch beautiful pictures! I haven't made scones in forever, and these look wonderful!
My recent post Spinach Chicken Parmigiana Pasta #TakeYourPlace
sunithi says
April 5, 2013 at 12:49 pmLove the addition of orange zest ! Yummy scones !! want some now :)
gottagetbaked says
April 2, 2013 at 2:14 pmConni, I love scones and these look fabulous! Especially with all that delicious citrus flavour and that heavenly glaze. I don't think I would be able to stop at just one.
Sarah says
April 2, 2013 at 11:53 amDear US Army,
Please assign Connie's family closer to Chicago, Illinois so I can just pop over to her house for some orange cream scones.
Thanks,
Sarah
Conni Smith says
April 3, 2013 at 10:21 amWell, it will be closer than Alaska! :)
Tammi says
April 1, 2013 at 12:14 pmLove these!! Wow, great detailed pics that make it look pretty simple to make too, love it!
Lane R says
April 1, 2013 at 9:16 amThese scones are gorgeous. I would love one for a snack right now.
Stacy says
April 1, 2013 at 1:16 amThese are so beautiful and I especially love the glaze shot with the brush! Slather it on, baby!
My recent post Lemon Poppy Seed Sweet Bread for #SundaySupper
Lyn @LovelyPantry says
March 31, 2013 at 8:58 pmYou had me at Orange Cream…
cravingsofalunatic says
March 31, 2013 at 3:44 pmI love scones, citrus ones are just off the hook. Lovely recipe.
yummysmells says
March 31, 2013 at 2:55 pmOooh citrus scones are so awesome!
Kendra says
March 31, 2013 at 11:20 amNo wonder you said you have gained weight since moving here. Ugh. Those yummies look so good!
heather@girlichef says
March 31, 2013 at 1:56 pmI love scones…and I can see myself eating one of each of these!
My recent post {DIY} Arancello and Limoncello {#SundaySupper + National Oranges & Lemons Day}
thatskinnychickcanbake says
March 31, 2013 at 1:52 pmI still haven't perfected my scones! Yours look fantastic….and the glaze is a delicious touch!
My recent post Tarte au Citron…#SundaySupper
smallwalletbigappetite says
March 31, 2013 at 10:43 amToo bad we finished off the clementine curd, these would pair wonderfully with it
GourmetDrizzles says
March 31, 2013 at 9:28 amThese look so great! I especially couldn't stop drooling looking at this pictures with the fresh glaze- yum! ;-)
Soni says
March 31, 2013 at 9:15 amDelicious scones!! Love the lovely flavors and they seem perfect for a spring treat!! Yumm..
My recent post Easy Indian Lemon Chicken #SundaySupper
Amanda says
March 31, 2013 at 9:05 amMy kids love scones – these would be awesome to have on hand for mornings
Sherron says
March 31, 2013 at 7:13 amThat glaze looks amazing! I love orange scones. Thanks for sharing this recipe, I have printed and filed it to make later this week.
juanitascocina says
March 31, 2013 at 5:11 amI could eat a million of these scones! They're citrus, so they're healthy I think.
My recent post Key Lime Biscotti with Key Lime Glaze ~ Citrus #SundaySupper!
Renee says
March 31, 2013 at 4:35 amScones are one of my favorite treats for breakfast or an afternoon snack. I usually drink coffee but these make me want to enjoy them with a nice hot tea. Lovely.
My recent post Seared Cod with Grapefruit Fennel Slaw for #SundaySupper
Vintage Kitchen says
March 31, 2013 at 6:36 amScones are one of those things I simply love to make. Warm with a cup of coffee they´re my ideal snack. This recipe is wonderful Conni! Beautiful glaze too!
theninjabaker says
March 31, 2013 at 12:07 amYou had me at scones, Conni! But your addition of citrus and your gorgeous drizzle has me hurrying to save your recipe to the keeper file =)
P.s. How exciting that you are soon to be a Southern belle =)
Conni Smith says
March 31, 2013 at 12:09 amThank you darling! Yes, we are looking forward to returning to the South – but Alaska will always be a part of me, that's for sure!