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Orange Cream Scones

Orange Cream Scones | wildwildwhisk.comA couple weeks ago, Ryan and I went to dinner with some friends in Pasadena. We used to go up there pretty often a few years ago, but we haven’t in a while. We were driving around looking for parking, and ended up in some strange residential/business area. But the night was fine, and we took a long walk from the car to the restaurant. We were passing by some small houses, apartments… then I smelled something delicious baking up somewhere. At first, I thought someone was making pancakes. Turned out it was pie coming from a little hole on the wall (almost literally!) shop called The Gourmet Cobbler Factory. It’s located in the most unusual of location. But if you follow your nose, you will find it. 😉

There was a nice grandma in the shop with her grand daughter working the register. We bought a peach cobbler and a sweet potato pie, they were quite good, perfect when warm with a side of ice cream of course! I’m so amazed that the shop has been there for 40 years. They sure are doing something right with their pies and cobblers, especially being an small independent shop. I wish there were more of those around where I live, or maybe it’s just a matter of figuring out where they hide.

Orange Cream Scones | wildwildwhisk.comOrange Cream Scones | wildwildwhisk.comOrange Cream Scones | wildwildwhisk.comOk so, all this talk about pies and cobblers and I don’t have a recipe to share, but I hope orange cream scones will do. I made these one morning after days of scone craving, but not quite sure what flavor to make. Whether I should pull up an old recipe or make something new. There’s always that dilemma. Almost always, I will myself to make something new. This time, orange cream scones, summery, citrusy and real simple. But next time, I’ll make orange curd to serve with these, I think they’ll make the perfect pair.

Orange Cream Scones | wildwildwhisk.com

Orange Cream Scones | wildwildwhisk.com

Orange Cream Scones

Delicious Orange Scones made with both butter and cream, flavored with orange zest.
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American, European
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 321kcal
Author: Trang


  • Zest of 1 orange
  • 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 stick unsalted butter – cold & cubed
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup of heavy cream
  • Extra cream and granulated sugar


  • Preheat the oven to 400°F.
  • Add sugar and orange zest in a medium mixing bowl. Rub the sugar and orange zest together until fragrance.
  • Add flour, salt and baking powder to the orange sugar mixture and mix to combine.
  • Add the cubed butter to the flour mixture, work the butter into the flour with your fingertips until all the butter pieces are about pea and lima bean size.
  • Add egg, cream and vanilla extract to a small bowl, whisk to combine.
  • Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a wet dough forms.
  • Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
  • Shape the dough into a square just under 1” thick. Cut into 8 triangles.
  • Place the scones on a parchment paper line baking sheet, brush the top and sides with extra cream, and sprinkle liberally with extra granulated sugar.
  • Bake for 20 minutes until golden brown.


When working with scone dough, folding it over itself will create layers, and a flaky texture in the final product. If you're not sure how to do it with your hand, you can use a rolling pin to roll the dough out, fold it up and roll it out again.


Serving: 82g | Calories: 321kcal
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Orange Cream Scones Nutrition Facts


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1 Comment

  1. Ken and Mai
    August 18, 2015 /

    5 stars
    Okay. This is the best, yet. Thumbs up.

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