Gluten Free Orange Scones

I remember the year I picked up a scone from one of our local coffee spots and instantly knew I had to try baking them at home. It was close to Christmastime, and honestly—what’s more festive than oranges?

These crumbly, slightly tangy scones have been a regular star on my cookie sheet ever since that first bake back in 2018. Every year, they’re one of the first things to disappear. Over time, I started making a gluten-free version, and truthfully, it’s just as delicious as the original.

Now everyone in our family can enjoy an orange scone on Christmas morning, and that alone makes this recipe extra special to me.

Ingredients:

For the Scones:

• 2 ¾ cups King Arthur Gluten-Free 1:1 Flour
  (or all-purpose flour if not gluten-free)
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 tablespoon orange zest
• ½ cup unsalted butter, cold and cut into small pieces
• ½ cup fresh orange juice, cold
• ½ cup whole milk, cold
• 1 tablespoon vanilla extract
• 2 tablespoons heavy cream or milk (for brushing)
• 2 tablespoons coarse sugar (for topping)

For Drizzle:

• 1 cup confectioners’ sugar
• 3 tablespoons fresh orange juice

Instructions:

Make the Scones

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
2. Cut the cold butter into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the orange juice, milk, and vanilla. Gradually add this mixture to the dry ingredients, stirring just until the dough comes together. You may not need all of the liquid—add a little at a time until the dough is moist but not wet. Be careful not to overmix.
4. Turn the dough out onto a lightly floured surface and gently knead 4–5 times. Pat into a 7-inch round circle.
5. Cut the dough in half, then cut each half into four triangle-shaped wedges. Place the scones about 2 inches apart on a parchment-lined baking sheet. Transfer to the freezer for 30 minutes.
6. While the scones chill, preheat the oven to 400°F and position the rack in the center.
7. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake for 15–20 minutes, or until golden brown. Transfer to a wire rack to cool.
8. Combine all the ingredients for the glaze in a small bowl and whisk until smooth. Drizzle the cool scones with glaze.