These buttery Gluten Free Orange Scones are full of sweet orange flavor. Top them with the orange glaze, or enjoy them plain. The orange flavors shine through in this easy gluten free scones recipe.
If you are looking for the perfect scones recipe to enjoy with breakfast or tea time, this is the scones recipe to make. They are infused with fresh orange juice and orange zest. The scones are flaky and tender.
Mr. Fearless Dining and I devoured some of these scones, both with the icing and without, and neither of us could decide which way we like them more. I hope you try this recipe, and let me know what you think.
Scones are one of my favorite things to make. If you want to try more scones flavors, I have many great sweet and savory gluten-free scones recipes to try, including holiday flavors.
I used to love the orange scones from Panera Bread Co. before I had to be gluten free. These are actually BETTER! I used King Aurthur flour and let it rest before baking. I can't wait to bake these again for Christmas."Brynn B., blog comment
Why This Recipe Is Great:
- This scone recipe is made with butter, giving them a rich, buttery flavor. When baked, the butter creates air pockets in the dough, resulting in a flaky and tender texture.
- My scones are easy to make. All you need are a few basic ingredients and minimal prep time. This makes them a popular choice for gluten free bakers who want to make something delicious without spending hours baking.
If you are new to gluten free baking, check out my gluten free pantry with all my favorite ingredients and tools for gluten free baking.
- Gluten Free Flour Blend - I tested this recipe with King Arthur Measure for Measure Flour Blend. That doesn't mean other blends will not work; it means I haven't tested other blends. I have used other blends in other scone recipes. See the Tips for Success section for more details.
- Xanthan Gum - If your blend doesn't contain a binder like xanthan or guar gum, add one teaspoon.
- Baking Soda - I used baking soda instead of my usual baking powder in this recipe. Baking soda works better with the acids in the orange juice.
- Salt - Sea salt or kosher salt are both fine in this recipe.
- Eggs - Use size large.
- Oranges - I am a big fan of fresh orange juice in this recipe. Getting fresh oranges also allows you to use the orange zest.
- Butter - Use unsalted butter.
- Milk or non-dairy milk - I used Milkadamia plant-based milk. Any plant-based or regular milk will work.
If you love baking with orange juice, you will love these Gluten Free Orange Rolls.
I made the orange scones this morning. They are delicious.Nancy R.
Tips For Success:
- Always ensure your baking powder or baking soda is not expired. Expired products will affect your gluten-free baked goods' rise and texture.
- Be sure your butter is very cold. It will help the flakiness of the gluten free orange scones.
- Every gluten free flour blend has a different starch-to-grain ratio. This affects how much moisture is needed in the recipe. If your scone dough is wetter or drier than mine, you must adjust it with more flour or milk.
Recipe Step-By-Step Directions:
Step 1: Add the gluten free flour, sugar, baking soda, and salt to a large
Ways to cut butter into the flour:
There are two main ways to cut butter into the dry ingredients. I prefer using a pastry blender, but both methods work really well.
- Add the cold butter chunks to the flour mixture. Use a pastry blender (aka pastry cutter) to cut the butter into the flour.
- Freeze the butter and grate it into the flour mixture.
Step 2: In a smaller bowl, add the orange juice, non-dairy milk, eggs, and orange zest. Use a whisk to mix the wet ingredients. Pour the wet ingredients into the dry ingredients.
Step 3: Mix the wet and dry ingredients into a nice scone batter. The mixture should not be too sticky to work with.
Step 4: Line a baking sheet with parchment paper. Place the scone dough on the parchment paper and shape it into a circle. I like the dough to be two inches thick.
Note you can also use a scone pan to make your scones.
Step 5: Use a knife to score the scone dough. (I cut through the dough.) Optional: Sprinkle coarse sugar over the top of the dough.
Did you know?
You can leave the scone wedges in a circle to bake or separate the wedges and bake them that way.
Step 6: Bake the scones for 22-27 minutes, depending on the thickness of your scones and if you bake them in a circle or separate them.
Step 7: Remove the scones from the oven. They should have a slight golden color when they are finished baking. Place them on a wire cooling rack.
Step 8: Mix up the orange icing while the scones are cooling. For best results, wait for the scones to cool before icing. I seriously think these are the best gluten free scones!
Store scones in an airtight container in the refrigerator, where they will keep fresh for up to 4 days. You can also freeze them in a freezer-safe zipper bag. Be sure the scones are completely cooled before putting them in a container.
Yes, gluten free scones can rise nicely as long as you include either baking powder or baking soda.
Scones are popular for both breakfast and tea time.
More Gluten Free Scones Recipes:
- Gluten Free Strawberries and Cream Scones - This is a classic scones recipe that is full of juicy strawberries.
- Gluten Free Oat Scones - Add any fruit to these oat scones.
- Gluten Free Blueberry Scones - One of the most popular scones recipes on the blog.
- Gluten Free Cheese Scones - If you are looking for a savory scone, this is a tasty recipe.
Gluten Free Orange Scones
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- 2 cups gluten free flour blend 286.7 grams King Arthur blend only. See notes.
- ½ cup sugar
- 2 teaspoons baking soda
- ⅛ teaspoon salt
- 2 large eggs
- 6 tablespoons unsalted butter
- ¼ cup orange juice
- ¼ cup milk or non-dairy milk
- 2 tablespoons orange zest
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
- Preheat the oven to 350º F.
- In a large mixing bowl, add the dry ingredients and whisk to blend.
- Add the cold butter chunks and use a pastry blender to cut the butter into the dry ingredients. The resulting mixture should resemble crumbles.
- In a smaller bowl, add the wet ingredients, including the orange zest. Whisk to mix.
- Pour the wet ingredients into the dry ingredients and mix into a soft dough.
- Place the dough onto a parchment paper lined baking sheet. Shape the dough into a circle shape two inches thick.
- Cut the dough into 8 wedges. Sprinkle coarse sugar over the dough (optional.)
- You can bake the scones in a circle or separate the scones and bake.
- Bake for 22-27 minutes. The baking time will vary depending on if you bake in a circle or as individual scones and by the thickness of the scones.
- Remove the scones from the oven to a cooling rack.
- Add the powdered sugar to a small bowl. Mix in 2-3 tablespoons of orange juice. Glaze the scones when the scones are fully cooled.
- I used King Arthur Measure for Measure to test this recipe. Other blends will work, but I haven't tested any others. Keep an eye on the moisture level; some blends will need more or less moisture, depending on the starch level.
- If your blend doesn't contain xanthan or guar gum, add one teaspoon.
- You can use a pastry blender or a cheese grater to cut in the cold butter.
- Store in an airtight container in the fridge for up to 4 days. Freeze in a zipper-style freezer bag.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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