I love how these Orange Blossom Cream Scones turn out buttery, tender, and lightly sweet with a subtle floral citrus aroma. The orange zest and orange flower water make them feel special, while the rich cream gives them a soft, melt-in-the-mouth texture. These are my go-to for weekend brunches or whenever I want to treat myself to something a little fancy but easy to make.
Why You’ll Love This Recipe
I find these scones irresistible for a few good reasons:
The heavy cream creates a rich and moist interior without needing butter.
The floral note from the orange blossom water brings an unexpected twist to the traditional scone.
They’re simple and quick — mixed in one bowl, shaped by hand, and ready in under an hour.
The glaze adds just enough sweetness and boosts the orange flavor beautifully.
These scones make the whole kitchen smell incredible while baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the scones:
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup granulated sugar
1 tablespoon orange flower water (or orange juice as an alternative)
1 tablespoon orange zest (from about 1 medium orange)
1⅓ cups heavy whipping cream (use slightly less if needed to avoid over-wetting the dough)
Additional heavy cream, for brushing tops
For the glaze:
1 cup powdered sugar
1 tablespoon orange flower water
1 tablespoon orange juice
1 teaspoon orange zest
Directions
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I whisk together the flour, baking powder, salt, and granulated sugar.
I sprinkle in the orange flower water and stir in the orange zest.
Slowly, I pour in the heavy cream while gently mixing with a fork or spatula, just until a dough forms. I make sure there’s no dry flour left, but I avoid overmixing.
I turn the dough onto a lightly floured surface and divide it into two equal portions. I pat each into a 5½-inch circle, about ¾-inch thick.
Using a pastry brush, I lightly brush the tops with cream.
I cut each circle into 6 wedges, giving me 12 scones total. I arrange them on the baking sheet, spacing them about 1 inch apart.
For better texture, I chill the scones in the freezer for 15 minutes before baking.
I bake them for 20 to 25 minutes, until they’re lightly golden and firm in the center.
While they cool on the pan for about 10 minutes, I whisk together the glaze ingredients until smooth.
Finally, I drizzle the glaze generously over the warm scones and serve right away.
When I don’t have orange flower water, I substitute it with extra orange juice or lemon juice for a brighter, tangier flavor.
I sometimes add ⅓ cup chopped dried cranberries or white chocolate chips to the dough for a twist.
Mixing in a few crushed cardamom seeds gives a beautiful warm-spiced contrast to the citrus.
If I want a crunchier top, I sprinkle turbinado sugar before baking.
A touch of almond extract (about ¼ teaspoon) in the dough gives another layer of flavor that works well with orange.
Storage/reheating
Once cooled, I keep these scones in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them unglazed and reheat them at 350°F (175°C) for 10–12 minutes until warmed through. If I freeze them glazed, I wrap each scone individually to prevent the glaze from sticking. I always glaze freshly reheated scones for best texture and appearance.
FAQs
How do I know when the scones are baked through?
I check that the tops are lightly golden and the sides feel firm. If I insert a toothpick in the center, it should come out clean with no wet dough.
Can I use milk instead of heavy cream?
I’ve tried it, but the texture changes. Heavy cream makes these rich and soft. Milk results in a drier, less tender scone.
What’s the best substitute for orange flower water?
If I don’t have orange flower water, I use fresh orange juice. It won’t have the floral note, but it still brings the citrus brightness.
Can I make the dough ahead of time?
Yes, I prepare and shape the dough, then freeze the scones on a tray. Once solid, I store them in a zip-top bag and bake directly from frozen, adding 2–3 extra minutes to the bake time.
Can I skip the glaze?
Of course. When I want a less sweet version, I serve them plain or with a pat of butter or clotted cream. They’re still delicious without the glaze.
Conclusion
These orange blossom cream scones are one of my favorite things to bake when I want something fragrant, easy, and elegant. The delicate floral-citrus flavor makes them stand out, and the texture is everything I want in a scone: moist, tender, and rich. Whether I serve them for guests or just as a morning treat, they always impress — and they’re just as good the next day.
These Orange Blossom Cream Scones are rich, tender, and infused with the delicate aroma of orange flower water and zest. Topped with a sweet citrus glaze, they’re perfect for brunch or a fragrant afternoon treat.
Total Time:55 minutes
Yield:12 scones
Ingredients
For the scones:
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup granulated sugar
1 tablespoon orange flower water (or orange juice)
1 tablespoon orange zest
1⅓ cups heavy whipping cream
Additional heavy cream, for brushing tops
For the glaze:
1 cup powdered sugar
1 tablespoon orange flower water
1 tablespoon orange juice
1 teaspoon orange zest
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Stir in orange flower water and orange zest.
Gradually mix in heavy cream until a dough forms. Do not overmix.
Turn dough onto a floured surface, divide in half, and pat each into a 5½-inch circle about ¾-inch thick.
Brush tops with cream and cut each circle into 6 wedges.
Arrange scones 1 inch apart on baking sheet and chill for 15 minutes.
Bake for 20–25 minutes until lightly golden and firm.
While cooling, whisk glaze ingredients until smooth.
Drizzle glaze over warm scones and serve.
Notes
Substitute orange flower water with orange or lemon juice if needed.
Add dried cranberries or white chocolate for variation.
Cardamom or almond extract enhances flavor complexity.
Turbinado sugar sprinkled on top adds a nice crunch.
Freeze unbaked scones and bake from frozen, adding 2–3 minutes to bake time.
