These orange scones from Liz at Floating Kitchen are a delicious way to add some sunshine to your winter days. Fresh HoneyBells -or the orange of your choice-  are complemented by maple and pecans for the perfect on-the-go morning treat!

By the time mid-winter rolls around, I’m actively searching for any little ray of sunshine and moments of warmth that I can find. But on some days, it feels nearly impossible to do so. Snow storms, sub-zero temperatures and whatever else Old Man Winter decides to throw in our faces keeps me tucked away indoors. Thankfully, I can always count on citrus. When all else fails, citrus brings brightness and joy into my kitchen.

I look forward to a box (or two or three boxes!) of Harry & David’s Cushman’s HoneyBells every single year. They are seriously THE BEST! They’re a tangelo, which is a cross between a tangerine and a grapefruit, so equally sweet and tart. And WHOA are they juicy. They are some of the juiciest citrus that I’ve ever had. In fact, I typically just peel and eat them while standing over my kitchen sink to help contain all the drips. Trust me. Life is too short to put up with dry, tasteless oranges!

I love using Harry & David’s Cushman’s HoneyBells in all types of cooking and baking projects. During the week, I add the segments to my salads and smoothies. But on the weekends, I’m partial to baking up a batch of these Orange Scones with Pecans and Maple Syrup!

These tender buttermilk scones have layers of HoneyBells in every single bite. I use the segments and the zest for the batter, and both the zest and the juice for the glaze. No waste here! We’re using all parts of these precious HoneyBells!

I find scone batter to be fairly forgiving. So, even if you’re new to making homemade scones, I know you can nail this recipe on the first try! The best advice I can give you is to not overwork the dough. It will be shaggy and a bit wet/tacky once you fold in the HoneyBell segments, but that’s OK! Working on a piece of parchment paper with floured hands will help you to handle the dough.

For those perfect circles, a biscuit cutter is your best bet. But if you don’t have one, you can use the rim of a drinking glass in a pinch! And, if you’re craving a batch of these after HoneyBell season has ended, just try substituting Cara Cara or Navel Oranges instead. If you still have some fruit left over, try one of our other favorite citrus recipes.

Orange Scones with Maple and Pecans

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For the Scones:

  • 2 ½ cups all-purpose flour
  • ½ cup quick cooking oats
  • 2 ½ teaspoons baking powder
  • ¾ teaspoons salt
  • ½ teaspoon baking soda
  • ¾ cups 12 tablespoons unsalted butter, cubed and chilled
  • ¾ cups cold buttermilk
  • 2 tablespoons maple syrup
  • 1 egg
  • 1 teaspoon Harry & David Cushman’s HoneyBell zest
  • ½ teaspoon vanilla extract
  • ½ cup Harry & David Cushman’s HoneyBell segments (broken down into 1/2-inch pieces)
  • ½ cup chopped pecans
  • 2-3 tablespoons granulated sugar

For the Glaze:

  • ½ cup powdered sugar
  • 2 tablespoons Harry & David Cushman’s HoneyBell juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Harry & David Cushman’s HoneyBell zest


  • Pre-heat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.
  • In the bowl of your food processor with the blade attachment, combine the flour, oats, baking powder, salt and baking soda. Add the cold butter and pulse about 8-12 times, or until you have a coarse crumb.
  • In a small bowl, whisk together the buttermilk, maple syrup, egg, HoneyBell zest and vanilla extract. Then add this liquid mixture to your food processor and pulse about 8-12 times, or until the dough has just barely come together. Do not over mix the dough. It should still be shaggy at this point.
  • Transfer the dough to a large bowl and use a wooden spoon to fold in the HoneyBell segments and chopped pecans. Then turn the dough out onto a piece of parchment paper dusted with flour and use your hands (you can flour your hands to prevent the dough from sticking) to shape the dough into a round disk, flattening it so it’s about 1-inch thick.
  • Using a round biscuit or cookie cutter, cut out circles and place them on your prepared baking sheet. Re-shape the dough scraps and continue cutting out circles until all the dough has been used up. A 2 3/4-inch biscuit cutter will yield 10-12 scones.
  • Sprinkle the tops of the scones with the granulated sugar, then transfer the baking sheet to your pre-heated oven and bake the scones for 17-18 minutes, or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10 minutes before transferring them to a wire rack to continue cooling.
  • While the scones cool, stir together all the ingredients for the glaze in a small bowl. If you prefer a thinner glaze, you can add an additional 1-2 tablespoons of HoneyBell juice.
  • Drizzle the glaze over the cooled scones before serving. These are best when enjoyed the day of baking. However, leftover scones can be stored in an airtight container at room temperature for 1 day and re-heated gently before serving.
Author: Elizabeth Harris
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