Orange Scones With a Sweet Maple Surprise

By the time mid-winter rolls around (first week of February to be somewhat exact), I'm actively searching for any little ray of sunshine or moment of warmth that I can find. But on some days I simply come up empty. Snow storms, sub-zero temperatures, unreliable groundhogs, and whatever else Old Man Winter decides to throw in our faces keep me tucked away indoors. Thankfully, I can always count on citrus to bring brightness and joy into my kitchen.

I love using 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 orange scones have layers of HoneyBells in every bite. I use the segments and zest for the batter, and the zest and juice for the glaze, so there's no waste here.

If you're craving a batch of these scones after HoneyBell season has ended, just substitute Cara Cara or Navel oranges instead.