Last updated on November 3rd, 2025.
Tender, crumbly, and creamy, these orange scones burst with bright citrus flavor, and one simple ingredient takes their texture and taste to the next level, making this recipe effortlessly foolproof.
Scones are the kind of pastry you start craving without warning. You want to bake them fast and enjoy them fresh and warm. They can also be made ahead, perfect for serving and impressing guests. But they can be intimidating when the result turns out more like a misshaped brick than a scone.
That’s why I took the time to study them, I even dedicated a recipe to them in my cookbook Baking Science. And it’s also why I wanted this version to be completely foolproof. The secret is simple: cream cheese. It’s high in protein, which sets before the butter has a chance to melt, helping the scones to hold their shape and stay tender.
Top them with two ingredients orange glaze for the perfect serving.
Key Ingredients
The complete recipe including measurements can be found below in the recipe card. Understanding our ingredients is key to the success of every recipe, so here is a quick description to the ingredient’s rule in this recipe.
Note: Unlike other recipes, in this one we need to make sure all of the ingredients are as cold as possible. When cold, it minimizes the formation of gluten which is what gives scones its tender and crumbly bite (vs. chewy bun).
- Cream cheese. The foundation of any scone is flour, butter, and liquid. Since cream cheese is high in both fat and moisture and carries a subtle tangy sweetness, incorporating it enhances the scones’ tenderness, flavor, and overall creaminess.
- Butter. Is key for every scone, it coats the flour and prevents it from forming gluten chains. Which is why the scone is tender and not chewy.
- Orange zest. This recipe gets it orange flavor from the orange zest, because its where all the flavors are. Be sure to only grate the orange part. The white pitch is very bitter.
- Bleached all-purpose flour. Bleached flour has a weak gluten so it doesn’t tend to form strong chewy dough, making great for scones. However, unbleached will do just as well, so use what you have.
- Egg. I know its not traditional to use an egg in scones, but I like to because it is the best way to make sure the pastries do not spread and keep their definition and thickness.
- Chopped candied oranges. The do add a hint of bitterness, so if you do not like it, you can skip it or replace it with chopped nuts. (I tested them with chocolate chip, and I do not recommend it).
Tips For Success
- Preparation is key. Before you start mixing, prepare the ingredients: grate the butter, slice the cream cheese, zest the orange, and measure the rest of the ingredients. This is the best way to ensure the ingredients will stay cold during the mixing time.
- The cream cheese is pretty sticky, so add it to the flour mixture first, one piece at a time, then use your hands to evenly coat the pieces with flour.
- When cutting the butter into the flour, work gently as fast, this should take about 60-90 seconds. If you notice that the mixture gets warm and the butter starts to melt, place the bowl in the refrigerator for 10-15 minutes.
- When adding the liquids (mixed with the egg), start by adding 1/3 cup. Then only add more if the mixture is still dry and does not come together.
- Do not knead, press. Kneading will give us a chewy, bread like texture.
- Refrigerate or freeze while the oven is heating. This extra rest time will solidify the fat and make sure the scones will preserve their shape and thickness.
Yields, Storing And Make Ahead
This recipe make 8 regular size scones.
Store at room temperature, loosely cover for up to three days, or freeze in a freeze bag for up to three weeks. Reheat at 300F for 10 minute, to give the pastries a refresh texture.
Foolproof Orange Scones (with cream cheese)
Ingredients
- 1 Cup (225g) Cold cream cheese
- 1/2 Cup (113g) Cold unsalted butter
- 1/3 Cup Granulated sugar
- 2 Tablespoons Fresh grated orange zest (2 medium oranges)
- 2 1/2 Cup (300g) Bleached all-purpose flour
- 2 teaspoons Baking powder
- 1/2 Cup Chopped candied orange slices
- 1/3 Cup (80ml) Half and Half cold
- 1 teaspoon Vanilla extract
- 1 Large Cold egg
Instructions
- Prep the ingredients: grate the butter using a vegetable grated, into a separate bowl cut the cream cheese into 1/4-inch pieces. Mix the half and half with the egg and vanilla extract and refrigerate.Place back in the refrigerator.
- Measure the sugar into a large bowl then use a fork to mix the orange zest into the sugar.
- Add the flour, baking powder and the chopped candied oranges and mix to incorporate.
- Mix the cold cream cheese into the flour mixture and toss it so coat the pieces with flour.
- Add the butter, then use your hands (or a pastry cutter) to work the cream cheese and butter into the dry ingredients until no dry flour remains and the mixture feels slightly damp, similar to light brown sugar.
- Make a hole at the center of the bowl and pour in about 1/2 of the half-and-half mixture.
- Use a fork to mix in the liquids with the flour. If needed, add about 1 tablespoon at atime of the half-and-half.
- Use your hand to press the mixture into a dough. Do not knead.
- Transfer the dough to a large baking pan lined with parchment paper and use your hands to shape it into a 14-inch circle.
- Place the pan in the refrigerator or freezer while you warm the oven to 375F.
- Use a knife to cut the dough into 8- wedges.
- Brush each wedge with the left overs hald-and-half mixture and bake over the middle oven rack for 25-30mminutes.
