Orange Rosemary Scones  Back to Recipes

Makes 16 small scones

  • 2 ¼ cups flour
  • 6 tablespoons sugar
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup cold butter, cut into small pieces
  • 2 tablespoons melted butter
  • 1 tablespoon grated orange zest
  • ½ cup fresh orange juice
  • ¼ cup whole milk
  • 1 egg, whisked slightly
  • 1 tablespoon dried rosemary crumbled


  • ¾ cup powdered sugar, sifted to avoid clumps
  • 1 tablespoon grated lemon zest
  • 2 teaspoons orange juice
  • 3 tablespoons whole milk (may need a little more)
  • ½ teaspoon vanilla extract
  • 2 teaspoons fresh rosemary, finely chopped



Preheat the oven to 400 degrees. Meanwhile, combine flour, sugar, salt and baking powder in a medium mixing bowl. Add the cold butter and tablespoon of orange zest with a pastry blender, until the mixture is the same throughout and a crumbly dough is formed.

Add the orange juice, milk, rosemary and slightly whisked egg to the bowl and mix until well combined and the dough is tacky. Move the dough to a floured surface for rolling. Sprinkle flour lightly into the dough as you knead it and roll it out to about 1/3-inch thickness. Use a round cookie cutter (we recommend 1-2” inches in diameter) to cut out 16 round scones from the dough.

Transfer the scones to a greased baking sheet. Brush the top of each scone with the melted butter, then sprinkle with sugar. Bake the scones for 15-20 minutes or until the tops are lightly golden brown.


In a small bowl, combine whole milk, powdered sugar, lemon zest, orange juice, vanilla extract and dried rosemary. Stir until mixed well. Adjust the consistency by adding more powdered sugar (to thicken) or adding more milk (to thin) the icing. Once the scones have cooled, spread or drizzle the icing over the scones and serve with Ecco Domani Pinot Grigio for a party dessert.

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