Learn how to make the ultimate moist orange cake and glazed orange scones using homemade candied orange peels. Perfect for sweet and savory baking ideas!
There is nothing quite like the bright, zesty aroma of fresh citrus baking in the oven. If you have ever wondered what to do with leftover citrus scraps, turning them into candied orange peels is the ultimate baking hack. They add a chewy texture, a bittersweet bite, and a gorgeous pop of color to any recipe.
Here are two incredible ways to use your candied orange peels—a show-stopping glazed orange cake and bakery-style orange scones.
1. The Ultimate Glazed Orange Cake
This cake is incredibly moist, deeply infused with citrus flavor, and topped with a shiny glaze that seals in all the goodness.
Ingredients
2 cups All-purpose flour
1 ½ tsp Baking powder
½ tsp Baking soda
¼ tsp Salt
1 cup Granulated sugar
½ cup Unsalted butter (softened)
3 large Eggs (room temperature)
½ cup Sour cream or plain Greek yogurt
⅓ cup Freshly squeezed orange juice
2 tbsp Orange zest
½ cup Finely chopped candied orange peel
For the Citrus Glaze:
1 cup Powdered sugar
2–3 tbsp Fresh orange juice
Extra candied orange peels for decoration
Step-by-Step Instructions
Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line the bottom with parchment paper).
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3–4 minutes). Add the eggs one at a time, beating well after each addition. Mix in the orange zest.
Combine Wet and Dry: Alternately add the dry ingredients and the sour cream/orange juice mixture to the butter setup. Start and finish with the dry ingredients, mixing just until combined. Gently fold in the chopped candied orange peel.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Glaze and Serve: Whisk the powdered sugar and orange juice together until smooth. Pour generously over the cooled cake, allowing it to drip down the sides. Top with extra strips of candied orange peel before the glaze sets.
2. Glazed Orange & Candied Peel Scones
Perfect for a weekend brunch, these scones are flaky on the inside, crisp on the outside, and packed with citrus flavor.
Ingredients
2 ½ cups All-purpose flour
¼ cup Granulated sugar
1 tbsp Baking powder
½ tsp Salt
½ cup Cold unsalted butter (cut into small cubes)
½ cup Heavy cream (plus 2 tbsp for brushing)
1 large Egg
1 tbsp Orange zest
½ cup Candied orange peel (chopped)
For the Orange Drizzle:
1 cup Powdered sugar
2 tbsp Melted butter
2 tbsp Fresh orange juice
Step-by-Step Instructions
Get Everything Cold: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Keep your butter and heavy cream as cold as possible until ready to use.
Mix the Base: In a large bowl, whisk the flour, sugar, baking powder, and salt. Drop in the cold, cubed butter. Use a pastry cutter or your fingers to rub the butter into the flour until it looks like coarse crumbs with some pea-sized butter bits left. Stir in the candied orange peel and zest.
Add the Liquids: In a separate cup, whisk the heavy cream and egg together. Pour this into the flour mixture. Stir gently with a fork just until a shaggy dough starts to form.
Shape and Cut: Turn the dough onto a lightly floured surface. Gently knead it 3–4 times just to bring it together (do not overwork it, or the scones will be tough!). Pat the dough into an 8-inch disc about 1-inch thick. Use a sharp knife to cut it into 8 equal wedges.
Bake: Place the wedges onto your prepared baking sheet, leaving an inch of space between them. Brush the tops lightly with a little extra heavy cream. Bake for 15–18 minutes until golden brown on the bottom and edges. Transfer to a wire rack.
Make the Drizzle: Whisk the powdered sugar, melted butter, and orange juice together until thick and smooth. Drizzle generously over the warm scones and top with a few extra slivers of candied orange peel.
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