Orange Scones (5 Ingredients)

These Orange Scones are fluffy, easy orange American scones made from fresh oranges, but with no eggs, no dairy and in under 30 minutes.

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I love making both British and American scones for breakfast. Their soft and slightly flaky texture is perfect with sweet spreads. My favorites are Banana Scones and Pumpkin Scones because they are the best combination of sweet, flavors, and crunch.

Ingredients and Substitutions

• Self-Rising Flour – Use a good quality self-rising flour for best results. For a homemade version, mix all-purpose flour with baking powder as per the notes. A gluten-free self-rising flour blend could work as a gluten-free option.
• Orange Juice – Freshly squeezed juice with pulp provides the best flavor, but store-bought works in a pinch. For variety, try blood oranges or a mix of orange and tangerine juice.
• Plant-Based Milk – Any unsweetened non-dairy milk works. Soy, oat, or almond milk are great choices. Coconut milk can add richness but may slightly alter the flavor.
• Orange Zest – Use organic, untreated oranges for zesting. If unavailable, orange extract can provide a similar flavor boost.
• Olive Oil – Light olive oil works best. Alternatives include melted coconut oil or any neutral-flavored vegetable oil.

How to Make Orange Scones

It’s a really easy recipe to make with my recipe card further down, but I’ve included below pictures of key steps.

Combine the scone ingredients in a mixing bowl.

Knead the batter just enough so it forms a ball, but don’t over-mix it.

Use your hands to flatten it into an 8-inch disc.

Cut the disc into 8 equal triangles.

Brush some plant-based milk on the orange scones.

Bake the scones for 20 minutes at 400 °F (200 °C).

Expert Tips

I’ve included below a few tips beyond all the info in the recipe card that will guarantee perfect scones.

• Cold Ingredients – Use cold plant-based milk and orange juice for flakier scones.
• Minimal Mixing – Handle the dough as little as possible to avoid tough scones.
• Proper Shaping – Roll the dough to an even thickness for uniform baking.
• Cutting Technique – Use a sharp knife and press straight down without sawing for clean cuts.
• Spacing – Leave enough space between scones on the baking sheet for even browning.
• Zest – Mix the orange zest with the sugar (if using) before adding to the dough to release more oils and flavor.
• Glazing – Allow scones to cool completely before glazing to prevent the glaze from melting.
• Storage – Keep unglazed scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

More Scone Recipes

If you like scones, you’ll love these:

Almond Flour Scones

Pumpkin Scones

Vegan Blueberry Scones

Vegan Chocolate Chip Scones

Orange Scones

These orange scones are fluffy, easy orange American scones made from fresh oranges, but with no eggs, no dairy and in under 30 minutes.

5 from 3 votes

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 8 scones

Calories: 258.7 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 ¾ cups Self-Rising Flour - (note 1)
• ▢ ½ cup Orange Juice - from fresh oranges, including pulp (note 2)
• ▢ ½ cup Plant-Based Milk - (note 3)
• ▢ 2 teaspoons Orange Zest - from previous oranges (note 4)
• ▢ 2 tablespoons Olive Oil - (note 5)

Optional

• ▢ ¼ cup Brown Sugar - (note 6)
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 teaspoon Cinnamon

Orange Glazing

• ▢ 1 teaspoon Orange Zest
• ▢ 1 tablespoon Freshly Squeezed Orange Juice
• ▢ ½ cup Icing Sugar

Instructions

• Preheat the oven to 400 °F (200 °C). Line a large baking sheet with parchment paper. Lightly oil with cooking oil spray and set aside.
• In a large mixing bowl, stir freshly squeezed orange juice (keep the pulp for more flavors and fiber), self-rising flour, olive oil, and dairy-free milk of choice. Add the brown sugar, vanilla extract, and cinnamon for flavor if you like.
• Use a rubber spatula to stir and combine the ingredients, then knead with your hands to form a dough ball. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more orange juice or milk.
• Place the dough ball on a lightly floured surface and roll it into a thick 8-inch dish.
• Use a sharp knife to divide the disc into 8 even triangles.
• Spread the triangles and place them on the prepared baking sheet, leaving a thumb of space between each as they expand in the oven.
• Brush the top with some dairy-free milk to make their color pop.
• Bake the scones at 400 °F (200 °C) on the center rack for 20 minutes until golden, and let them cool down on a cooling rack at room temperature before glazing.
• To make the glazing, stir icing sugar, orange juice, and orange zest until it forms a thick, creamy paste. Add more icing sugar if too thin or more juice if too thick.
• Drizzle on top of the cooled scones and extra freshly grated orange zest before serving.

Notes

Note 1: Replace the self-rising flour with 2 3/4 cups (350g) of all-purpose flour in which you whisk 5 teaspoons of baking powder. I haven’t tried a gluten-free flour blend, but I am confident that a gluten-free self-rising flour blend with a 1:1 ratio will deliver good results.

Note 2: Store-bought orange juice works as well. 

Note 3: Any unsweetened dairy-free milk works. I like soy milk, oat milk, or almond milk in this recipe.

Note 4: It’s optional, but the zest delivers great flavor. Make sure you use untreated oranges if using the zest. Skip it if unsure.

Note 5: Any oil works in the recipe. Make sure your oil has a low flavor that won’t interfere with the scone flavors.

Note 6: Any crystal sweetener works, like coconut sugar or sugar, or simply skip the sweetener if you add the glaze on top of the scones.

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Nutrition

Serving: 1Scone | Calories: 258.7kcal | Carbohydrates: 48.2g | Protein: 5.7g | Fat: 4.5g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.7g | Sodium: 10.6mg | Potassium: 111.8mg | Fiber: 1.3g | Sugar: 16.1g | Vitamin A: 98IU | Vitamin B12: 0.2µg | Vitamin C: 10.9mg | Vitamin D: 0.2µg | Calcium: 38.6mg | Iron: 0.6mg | Magnesium: 13.7mg | Phosphorus: 45.3mg | Zinc: 0.4mg