Citrus Scones
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Light, tender, and flavorful! These easy Citrus Scones are the best spring scones recipe. I use a mix of orange, lemon, and mandarins for an amazing light and zesty scone that will brighten any morning!
If you are looking for more scone recipes, check out my Toasted Coconut Chocolate Scones, Everything Bagel Scones, or my Chocolate Chip Scones.
Table of Contents
Why You'll Love This Recipe
Seasonal Recipe: This recipe for Citrus Scones uses Meyer lemons and mandarins which are only in season a certain time of year. Using seasonal produce is one of my favorite things because not only does it taste amazing and pack more nutrients, but it makes it really special as you can only get it during that certain time of year!
Zesty & Sweet: These Citrus Scones are zesty and sweet! I use the zest of the Meyer lemons and mandarins inside the scones and then the juice for the glaze. This way you get both a sweet and zesty citrus flavor!
Anytime Snack: This recipe is an amazing anytime snack. While it's sweet and zesty, you can enjoy these Citrus Scones for breakfast, brunch, or an afternoon snack, or even as dessert! I love pairing them with milk and tea.
Ingredients
- All Purpose Flour: I use Cairnspring Mills Organic All Purpose Flour!
- Cane Sugar: I love Costco Kirkland Organic Cane Sugar for stocking up!
- Butter: Organic Valley Salted Butter is my fave.
- Eggs: I love Organic Valley Large Eggs.
- Heavy Cream: My favorite is Organic Valley Heavy Whipping Cream.
- Lemon Flavor: I use Frontier Co-Op Organic Lemon Flavor for the best concentrated sweet lemon flavor.
- Orange Flavor: Frontier Co-Op Organic Orange Flavor is also the best concentrated orange flavor.
- Fruits: I use organic lemon and mandarin in this recipe. You can use orange if you don't have mandarin.
- Powdered Sugar: I use Wholesome Organic Powdered Sugar.
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
The first step is mixing together the dry ingredients: all purpose flour, cane sugar, baking powder, sea and sea salt.
Step 2
Next, I grate the butter. I use a large box grater for this, similar to pizza cheese size. Grate the butter and add to the flour mixture, but don't mix yet. Add in the egg, whipping cream, orange flavor, lemon flavor, lemon zest, and mandarin zest. Then mix together on low. I like to finish this with my hands as I feel the mixer doesn't get it all, and it's easier.
Step 3
Form the dough into a round disk that is about 7-inches in diameter. Then, using a sharp knife, cut the scones into 6 triangles (like a pie!) and separate them and place them on a baking sheet with parchment paper.
Step 4
Brush the scones with the heavy whipping cream using a pastry brush. Then, pop the tray in the fridge and let them sit for least 30 minutes. If they are in there for a few hours, that's no big deal either!
Step 5
Bake the scones, and watch them rise in the oven! I love how large scones get after baking them, they really come to life in the oven. Allow them to cool completely before glazing. If you are baking at high altitude, be sure to look at the bottom of the recipe in the Notes section for the high altitude instructions.
Step 6
In a bowl, mix together the powdered sugar, lemon juice, and mandarin juice until it forms a smooth glaze. Drizzle it over the tops of the scones.
FAQ's
No, you don't need one, but it's just easier! If you are not using a stand mixer you can do this by hand. This dough will be dry so it will be a little bit more work, but you can do it!
Yes, if you can't get mandarins, you can totally use orange in its place as oranges are more readily available year round. They will still taste delicious!
Scones are a buttery and flaky pastry that is best stored out in the open. You want to store scones in a cool dry place, I always recommend just leaving on a plate on the counter. You don't want to put in an airtight container or a cake dome as the scones can get mushy or soggy if you do that.
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Citrus Scones
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams cane sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 1 large egg
- ¾ cup heavy whipping cream
- ½ teaspoon lemon flavor
- ½ teaspoon orange flavor
- zest of 1 organic lemon
- zest of 1 organic mandarin
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 142 grams powdered sugar (sifted)
- 1 tablespoon lemon juice
- 1 tablespoon mandarin juice
Instructions
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet. Add the egg, 3/4 cup heavy whipping cream, lemon flavor, orange flavor, lemon zest, and mandarin zest and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar, lemon juice, and mandarin juice. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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