Sweet Mandarin Orange Scones

Flaky and tender, these mandarin orange scones burst with bright citrus flavor and are topped with a sweet orange glaze drizzle. They’re my go‑to for breakfast—or a mid‑afternoon tea break for a tasty citrus scone during Mandarin season.

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Not only are mandarins perfect for snacking, but they are great in all types of recipes. Mandarins have a sweet yet bold flavor and are a great addition to these homemade scones.

Scones are quick to make, which is a good thing because who has time to wait all day for something good to come out of your oven? I have plans for a big pot of tea and a warm, fresh-from-the-oven scone today, so let’s get started.

The Scone Basics

• Crumbly edge and moist centers: This is just how we like our scones.
• Pops of fruit: Every scone is full of sweet and juicy mandarin pieces.
• A fresh citrus glaze: Drizzle with a creamy orange drizzle for a sweet topping.

What is a mandarin?

• A mandarin is a type of orange that is small, usually seedless, very easy to peel, and its sections separate easily.
• This fruit is sweet, juicy, and has amazing flavor, perfect for snacks and baking.
• There are many types of mandarins, and today, I am using the popular Satsuma for this recipe. Look for a bright orange color; many times, they still have the stems attached.

This is what I brought home from the store, minus a couple I ate on the drive home.

Ingredients for citrus scones

• All-purpose flour
• Sugar – for this recipe use granulated sugar
• Baking powder~baking soda~salt
• Butter – Use cold butter
• Buttermilk – If you don’t have any on hand, make some homemade buttermilk with this recipe.
• Mandarin Oranges – use my favorite Satsuma Mandarins
• Confectioner’s sugar (also called powdered sugar)
• Orange juice

How to make orange scones

Step 1. The first thing you need to do is zest two to three mandarins. The easiest way to do this is with a citrus zester. Since the peels on mandarins are loose, you need to go slow zesting so you don’t tear the skin, unlike an orange, where the peel is attached to the orange tightly, which is easier to zest.

Really, this is the hardest part of the recipe, and it’s not really that hard. Personally, I like zesting citrus, which is crazy, I know, but it releases all the citrus scent and makes my kitchen smell so good.

Step 2. Once zested, peel the mandarins and separate them into sections, and cut them into small pieces. The easiest way to cut the mandarins is with a pair of scissors. Since the mandarin slices can be very juicy, cutting them with a knife isn’t always easy, so grab your kitchen shears and cut each slice into about four or five pieces.

Step 3.  Make the dough by adding all the dry ingredients to a large bowl.

Step 4. Cut in the butter using two knives or a pastry blender until the mixture looks like small peas.

Scone Tip #1 Cold Butter – Before adding the butter to the dough, make sure it is COLD. Cut the butter into small dice then add it to the flour mixutre. You want the butter pieces as small as possible and this makes cutting it into the flour easier.

Step 5. Mix in the buttermilk, orange zest, and Mandarin orange pieces. Mix gently until all the flour is incorporated. Overmixing will make the scones tough.

Step 6. After the dough is mixed, turn it out on a well-floured board.knead and flatten the dough into a 1/4″ disk.

See all those mandarin pieces in the dough? They’re going to give these scones a burst of citrusy flavor.

Step 7. Shape the dough and flatten into a 1/4″ disk. Cut the dough into eight wedges and place on a parchment-lined baking sheet.  

Scone Tip #2 – Chill the unbaked scones. Cold dough doesn’t spread so I suggest chilling the unbaked shaped scones for at least 15 minutes prior to baking. Or, if you want scones for breakfast, chill them overnight and bake in the morning.

Step 8. Bake at 425 degrees for 15-17 minutes.

Step 9. While the scones are baking, go ahead and make the glaze. Just mix powdered sugar, mandarin orange zest, and orange juice.  If you have more mandarins, you can use the juice from one. Once the scones have cooled, drizzle the glaze over the scones.

Use Oranges Instead Of Mandarins In This Recipe

Since mandarins are a seasonal fruit, you can always make this recipe with oranges.  Like any fruit, the size varies, but one large orange should be enough for this recipe.

These scones are moist and tender, a little bit sweet, and with the mandarin orange pieces and zest, the citrus flavor is in every bite.

More favorite scones to make and eat!

• This recipe for Apple Scones is one that we make over and over.
• Another fruity scone that you will love are these Blueberry Lemon Scones. They bake up tender inside and crispy on the outside.
• Orange Cranberry Scones are made with Mandarin oranges for the best citrus flavor in a tender scone.

Don’t forget to pin to your favorite board

Tools to get the job done

• The one kitchen tool you need for this recipe is also one of my most used tools. The citrus zester. Not only can you zest all kinds of citrus, but you can also zest ginger and garlic. This is the zester I use, and it gets the job done.
• Good sheet pans are a must, and I have multiple sets of these rimmed baking sheets. They bake foods evenly, with no warping.
• Lastly, mixing butter and flour with a pastry blender makes the job so much easier.

How To Freeze Unbaked Scones For Later

Enough said, let’s bake!!!!!

Recipe

Tried it? Rate ⭐⭐⭐⭐⭐ & comment below—your feedback keeps the oven mitts flying here at One Hot Oven.

First published: Feb 14, 2016, Last updated: July 21, 2025, for better readability and updated process shots.

  

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