Orange & Prune Scones

Orange & Prune Scones

You can whip up this easy sweet potato soup recipe with only 7 ingredients, pureed in a blender until velvety smooth! Savory-sweet, vegetarian & vegan-friendly, and completely customizable. Learn how to make a creamy sweet potato soup with coconut milk and roasted sweet potatoes—plus a satisfying burst of sweetness from roasted prunes.


Developed by Alyssia Sheikh of Mind Over Munch.

Prep Time 20 mins
Cook Time 25 min

serving: 1 scone

calories: 357kcal

carbohydrates: 52.7g

protein: 4.5g

fat: 13.5g

cholesterol: 59mg

sodium: 429mg

fiber: 2g

sugar: 21g




2 cups all-purpose flour


⅓ cup white sugar


1 Tbsp baking powder


½ tsp salt


1-2 Tbsp orange zest


½ cup butter, frozen & grated


1 large egg


¼ cup sour cream


¼ cup Sunsweet Amaz!n Prune Juice


1 cup (6 oz) Sunsweet Amaz!n Prunes, chopped


Splash of milk or heavy cream (as needed, if dough is too dry)


1-2 Tbsp heavy cream, brushed on top before baking





1 cup confectioners’ sugar


1 Tbsp orange juice


1 Tbsp Sunsweet Amaz!n™ Prune Juice


optional: 1-2 tsp orange zest, after glazing



For grated butter: I recommend freezing a stick of butter ahead of time, then grate the frozen butter with a fine cheese grater.

In a bowl, whisk together flour, sugar, baking powder, salt, and orange zest.

Add grated butter and combine with two forks or a pastry cutter/dough blender (or just use your hands), until you have pea-sized crumbles.

Separately, whisk together egg, sour cream, and prune juice.

Add flour mixture and prunes into the wet mixture and mix to combine, until a dough forms.

With floured hands, work the dough on the counter and shape it into a ball. (If it’s too dry, add a splash of milk or heavy cream as needed.)

Press the dough into an 8-inch disc, wrap it in plastic, and refrigerate 15 minutes.

Preheat oven to 400°F (200°C) and prepare a baking sheet with parchment and cooking spray.

Unwrap chilled dough and cut it into scone-shaped wedges.

Arrange wedges 2-3 inches apart on the baking sheet. Brush the tops with heavy cream before baking.

Bake scones for 22-25 minutes, until golden brown on top and edges. Allow to cool for a few minutes while making glaze.



In a bowl, whisk together confectioners’ sugar, orange juice, and prune juice.

Transfer scones to a wire rack and use a fork or small whisk to drizzle glaze over them. Finish with orange zest on top before the glaze sets (optional).

Store scones in an airtight container at room temperature for 2-3 days, or in the fridge for 5 days.

Yields 8 scones.