Fluffy Prune & Orange Scones with Orange Glaze
These glazed prune and orange scones taste like a gourmet bakery treat, but they’re SO easy to make! Fluffy, flaky, & comforting—with a bright orange flavor & sweet bursts of prunes that taste almost caramelized. And made with less sugar than most recipes! Topped with a simple, drizzle-able orange glaze, this easy orange scone recipe is my new favorite baked good.
Tips for the Best, Flakiest Orange Scones
Anytime you’re making scones at home, the best approach is to find a recipe you like & follow that recipe. But through my experience with this glazed orange scones recipe, I discovered a few top tips for making the best scones. To me, the perfect scone is like a mix between a biscuit and shortcake—so you’ve got to use the right strategies to get the texture both flaky and fluffy:
1. Use Cold Grated Butter.
If you keep the butter cold while you prep the scones, the butter will melt in the oven while they bake—creating a super flaky homemade scone! I recommend freezing a whole stick of butter ahead of time before grating it. It can also help to keep your egg, sour cream, juice, & heavy cream cold, too (so they won’t warm up the butter).
2. Use All-Purpose Flour.
I love almond flour scones, but these orange & prune scones have taught me that all-purpose flour is the best flour for scones. Scones made with almond flour are denser, less fluffy, & crumblier, whereas all-purpose flour scones are fluffier, higher-rising, and hold their shape nicely. Some people also use cake flour for scones, although these are lower-rising & have a more muffin-like texture.
3. Instead of Mixing, “Cut” the Butter into the Dry Ingredients.
To make the lightest, flakiest scones at home, you’ll need to use a pastry dough technique known as “cutting in.” This means you combine the cold grated butter & the dry ingredients with 2 forks (or a pastry/dough blender), until you have pea-sized crumbles. This technique keeps small pieces of butter whole, so the butter stays separate from the dry ingredients when baked—which creates that crave-ably flaky texture scones are known for.
4. Add Liquid if the Dough is Too Dry.
A dry dough will make dry, crumbly scones! So, if the dough seems crumbly or isn’t coming together when you’re working it in your hands, add a splash of milk or heavy cream to moisten it up. The dough should be soft, slightly sticky, and moist—and you’ll end up with light and fluffy scones.
Ingredients for Glazed Prune & Orange Scones
- Flour. All-purpose flour gives these fluffy orange scones an irresistible texture—like they’re from a real bakery! Gluten-free all-purpose flour could also work, but the texture will be softer & less substantial. Or try my almond flour strawberry scones for a gluten-free option.
- Sugar. Granulated white sugar works best. I haven’t tested this orange & prune scones recipe with an alternative sweetener like stevia or erythritol, but my low-carb pumpkin scones are totally sugar-free (& gluten-free).
- Baking Powder. A crucial leavening agent for fluffy scones that rise!
- Salt. Don’t forget a pinch of salt to enhance all the sweet, fruity flavors here.
- Orange Zest. This is what gives these scones their bright, refreshing orange flavor, so be liberal with it! Use at least 1 Tbsp or up to 2 Tbsp orange zest in the dough.
- Grated Butter. Remember, cold butter is key for the best orange scones! Freeze a stick of butter, then grate it with a cheese grater right before making the dough.
- Egg. An egg is essential to bind this dough together. You’re welcome to try the recipe with an egg substitute, but I haven’t tested any yet (and I suspect it won’t turn out as well).
- Sour Cream. A source of flavor & richness, instead of milk or heavy cream. Greek yogurt might work as a substitute, although I haven’t tried it yet.
- Prune Juice. The natural sweetness of prune juice helps cut down on added sugars, and it helps keep the dough moist. If needed, you can substitute with milk instead.
- Prunes. You can really use any dried fruit, but I honestly think nothing would taste as good as prunes! Orange & prunes pair so deliciously together, and the prunes become amazingly sweet, juicy, & syrupy after baking.
- Heavy Cream or Milk. Brush the tops of your scones with heavy cream or milk before baking to give them a golden crust! You can also add a splash to your dough to moisten it if it’s too dry.
Orange Glaze Ingredients
- Confectioners’ Sugar. Powdered sugar is the best base for the simplest homemade glaze—just whisk it together with liquid, and it’s ready to drizzle.
- Orange Juice & Prune Juice. Instead of using milk as my liquid, I used a dash of OJ to give this orange glaze some natural orange flavor, along with prune juice to complement the chopped prunes. The prune juice mostly adds fruity sweetness, but the orange flavor really comes through!
- Orange Zest. After glazing my orange scones, I like to add a sprinkle of orange zest on top for color & flavor before the glaze sets.
How to Make the Perfect Prune & Orange Scones
1. Grate Butter. A day or a few hours ahead of time, transfer a stick of butter to the freezer so it will stay colder & be easier to grate. When you’re ready to make the scones, grate the frozen butter with a cheese grater.
2. Whisk Dry Ingredients. In a large bowl, whisk together all-purpose flour, sugar, baking powder, salt, and orange zest until combined.
3. Combine Butter & Flour Mixture. Using two forks or a pastry/dough blender, “cut” the grated butter into the flour mixture, until you have pea-sized crumbles. (I use 2 forks and mix in a crosswise motion, moving them in opposite directions. You can also use your hands to help.)
4. Whisk Wet Ingredients. In a separate bowl, whisk together an egg, sour cream, and prune juice.
5. Add Dry Mixture into Wet Mixture. Then, add the flour mixture into the wet mixture, along with chopped prunes, and mix until a dough forms.
6. Work Dough in Hands. With floured hands, work the dough on a clean countertop and shape it into a ball. If it’s too dry or crumbly, add a splash of milk or heavy cream.
7. Refrigerate Dough. Form the dough into an 8-inch disc, then wrap it in plastic and chill it in the fridge for 15 minutes.
8. Cut Scone Wedges. Once the dough has chilled, unwrap it and cut the disc into 8-10 scone-shaped wedges (depending on your preference).
9. Arrange Scones on Baking Sheet. Place your prune & orange scones 2-3 inches apart on a lined and sprayed baking sheet. Before baking, brush the tops with heavy cream (or milk) to help them brown on top.
10. Bake Scones for 22-25 Minutes at 400°F (200°C). You can tell they’re done once they’re golden brown on the tops and edges.
11. Drizzle with Glaze. Let the scones cool for a few minutes while you make the orange glaze, then transfer them to a wire rack and drizzle on the glaze generously!
How to Make Orange Glaze for Scones
This is my go-to glaze for all sorts of desserts because it’s so easy to make—I just change the flavors to match whatever treat I’m making. To make an orange glaze, all you have to do is whisk together powdered sugar with orange juice & prune juice, and voila! Add liquid to adjust the texture as needed, then use a utensil to drizzle that sweet glaze over those perfect scones. For a pop of color, add a dash of orange zest on top before the glaze sets!
Storing Homemade Scones
These glazed orange scones will last for 2-3 days stored on the counter at room temperature, or up to 5-7 days stored in the fridge. Either way, be sure to keep them in an airtight container with a lid to keep them as fresh as possible. In my experience, they won’t last long… I love eating these scones with a chai latte for a brunchy breakfast, or as an afternoon tea-time treat!
Glazed Prune and Orange Scones
Orange & Prune Scones
- 2 cups all-purpose flour, (or gluten-free all-purpose flour)
- ⅓ cup white sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1-2 Tbsp orange zest, (or more)
- ½ cup butter, frozen & grated
- 1 large egg
- ¼ cup sour cream
- ¼ cup prune juice
- 1 cup prunes, chopped
- splash of milk or heavy cream, (as needed, if dough is too dry)
Brushed On Top of Scones Before Baking
- 3-4 Tbsp heavy cream
Orange Glaze for Scones
- 1 cup confectioners' sugar
- 1 Tbsp orange juice
- 1 Tbsp prune juice
- 1-2 tsp orange zest, sprinkled on top after glazing
- microplane for zesting
- 2 forks (or a pastry/dough blender)
- plastic wrap
- baking sheet lined with parchment
- silicone brush
- For grated butter: I recommend freezing a stick of butter ahead of time, so it will be easier to grate. When you’re ready to make the scones, grate the frozen butter with a cheese grater.
- In a bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Add grated butter and combine with two forks or a pastry cutter/dough blender (or you can use your hands), until you have pea-sized crumbles.
- Separately, whisk together egg, sour cream, and prune juice.
- Add flour mixture and prunes into the wet mixture and mix to combine, until a dough forms.
- With floured hands, work the dough on the counter and shape it into a ball. (If it’s too dry, add a splash of milk or heavy cream as needed.)
- Press the dough into an 8-inch disc, wrap it in plastic, and refrigerate 15 minutes.
- Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment and cooking spray.
- Unwrap chilled dough and cut it into scone-shaped wedges.
- Arrange wedges 2-3 inches apart on the baking sheet. Brush the tops with heavy cream before baking (optional).
- Bake scones for 22-25 minutes, until golden brown on top and edges. Allow to cool for a few minutes while making glaze.
- In a bowl, whisk together confectioners’ sugar, orange juice, and prune juice.
- Transfer scones to a wire rack and use a fork or small whisk to drizzle glaze over them. For added flavor & color, finish with orange zest on top before the glaze sets.
- Store scones in an airtight container at room temperature for 2-3 days, or in the fridge for 5 days.
- Yields 8 scones (or up to 10, depending on size of your wedges).