A cross between a filling granola bar and a flaky scone, these Granola Scones with Orange Glaze are the perfect way to start your day!
You can easily customize these scones with your favorite dried fruits and nuts for a breakfast on the go. They're easy to make and the orange glaze adds a wonderful sweet and tangy element.
- All-Purpose Flour
- Unsalted Butter
- Rolled Oats
- Grated Orange Zest
- Baking Powder
- Baking Soda
- Orange Juice
- Brown Sugar
- Chopped Pecans
- Dried Cherries or Cranberries
- Roasted, Unsalted Pepitas
How To Make The Recipe
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with nonstick cooking spray and set aside.
In a large bowl, combine the flour and cold butter with a pastry cutter or your fingers until it resembles a coarse meal. Add the oats, orange zest, baking powder, baking soda, cinnamon, and salt. Stir well.
Add the brown sugar, pecans, cherries, and pepitas and mix to combine. Pour in the orange juice, ¼ cup cream, egg, and vanilla and mix just until combined (do not overmix).
Drop 12 equal mounds of the dough onto the prepared baking sheet. Brush the tops with cream. Bake for 12 to 15 minutes or until just golden brown. Remove from the oven and cool for 5 minutes, then transfer the scones to a wire rack to cool completely.
Now let’s make the orange glaze: In a small bowl, combine the confectioners' sugar and orange juice. Drizzle the glaze or spread a small dab over each scone. Enjoy.
Storing The Recipe
Leftover scones can be stored in an airtight container on the counter for 3 days.
The dough itself can be stored and frozen for up to 3 months. Let thaw then bake as directed.
You sure can. Instead of dried cherries or cranberries you can use any dried fruit. Dried apricots, figs, pineapple, are all great. Your favorite fresh fruit can be added in, or even frozen (just make sure to thaw the frozen fruit first). You can swap the pecans for walnuts or almond slices. Chocolate chips are delicious as well.
That’s because of the delicious rolled oats! This recipe is almost more similar to a breakfast cookie than the traditional scones you’d typically see. The texture is a bit different due to the oats. It blends the best of two breakfast options into one!
- For a thicker glaze add more sugar, for a thinner consistency add more orange juice. Play with the ratio until you reach the consistency you prefer.
- For a traditional glaze use milk or cream instead of orange juice.
- Make sure to use old fashioned rolled oats as opposed to steel cut oats as they do cook differently.
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Easy Granola Scones with Orange Glaze
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, grated
- ½ cup rolled oats
- 2 teaspoons orange zest grated
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup orange juice
- ¼ cup cream plus more for brushing
- large egg
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- ½ cup chopped pecans
- ⅓ cup dried cherries or cranberries
- ¼ cup unsalted pepitas roasted
- ½ cup confectioners' sugar
- 1 tablespoon orange juice
- Preheat the oven to 375°F. In a large bowl, combine the flour and butter with a pastry cutter or your fingers until it resembles coarse meal. Add the oats, orange zest. baking powder, baking soda, cinnamon and salt; stir well.
- Add the brown sugar, pecans, cherries, and pepitas and mix to combine. Add the orange juice, ¼ cup cream, egg and vanilla and mix just until combined (do not overmix).
- Drop 12 equal mounds of the dough onto a parchment-lined or greased baking sheet. Brush the tops with cream. Bake for 12 to 15 minutes or until just golden brown. Remove to wire rack to cool for 5 minutes, then transfer the scones to the rack to cool completely.
- Make the orange glaze: In a small bowl, combine the confectioners' sugar and orange juice. Drizzle the glaze or spread a small dab over each scone.