Orange Nut Scones

Created on January 30, 2026

Total Time: 1.5 hours

Yield: 8 scones

Scones are adult food. They’re kind of bland (compared to, say, a cookie) so they’re best with coffee or nibbled on throughout the day. While these scones don’t reinvent the wheel, they hold their own better than most. They’re not overly sweet, but they don’t need help from coffee to eat in one sitting. Scone makers get in a tizzy about keeping everything cold, but I think (like a pie crust) it’s better to not stress about it; let the butter warm up as you’re bringing the dough together, then cool it back down before baking.

Ingredients

  • 70 g granulated sugar

  • ½ zest of 1 large orange (reserve some for glaze)

  • 300 g all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda

  • ½ tsp kosher salt

  • 113 g (1 stick) cold unsalted butter, cubed
  • ¾ cup pistachios (rough chopped, lightly toasted if you want)
    • If using walnuts instead, use 1+ cup, chop then toss in pinch of sugar and salt and toast at 350°F for ~6–8 minutes and chill deeply
  • 120 g heavy cream
  • 60 g Fage 5% yogurt
  • 1 tsp almond extract
  • ½ tsp vanilla extract
  • 2 tbsp poppy seeds

  • Optional: 1–2 tsp orange juice (only if you want a tiny extra citrus note—totally optional)

  • 1–2 tbsp heavy cream (for brushing)
  • 1–2 tbsp coarse or granulated sugar

Glaze:

  • 80 g powdered sugar
  • 1–2 tbsp heavy cream
  • ¼ tsp almond extract
  • Tiny pinch salt
  • Orange zest

Instructions

Mix

  1. Toast the walnuts if using those instead of pistacchios
  2. Mix sugar and orange zest in stand mixer until fragrant
  3. Add other dry ingredients and mix together
  4. Add nuts and butter and mix briefly
  5. Add wet ingredients and mix until just combined
  6. Finish mixing by hand in bowl

Shape

  1. Move onto floured counter
  2. Shape into a thick (thicccc) 7” circle
  3. Cut into 8 pieces and set on a plate
  4. Put in the freezer for at least 15 min (45 minutes or overnight in the fridge is better, but do what you can) and set the oven to 400º

Bake

  1. Brush w cream
  2. Cover tops w sugar and flaky salt
  3. Bake at 400º for 18-24 min (deep golden tops and crisp edges)
  4. Let cool on pan for 5-10 min, then move to rack

Ice

  1. Mix glaze ingredients (very, very thin and ribbony) and drizzle over, or pipe with icing bag