Fresh Orange Scones
Indulge in the delightful taste of Fresh Orange Scones. These scones are tender, flaky, and bursting with vibrant citrus flavor. Topped with a sweet and tangy orange glaze, they’re perfect for breakfast, brunch, or a delicious snack. This easy-to-follow recipe ensures a batch of scones that are irresistibly fresh and flavorful.
Ingredients
Scones:
- 1/3 cup granulated sugar
- Zest of 1 large orange or 2 medium oranges
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen
- 1/2 cup sour cream
- 1 egg
Orange Glaze:
- 3 tablespoons unsalted butter melted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 –4 tablespoons freshly squeezed orange juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, combine sugar and orange zest. Add flour mixture and toss to combine.
- Grate cold butter into the mixture. Using hands, work in butter until the mixture resembles coarse meal.
- In a small bowl, whisk sour cream and egg until smooth. Gently stir into flour mixture until just combined.
- Place dough on a lightly floured surface, pat into an 8-inch circle about ¾ inch thick, and cut into 8 triangles.
- Transfer to the prepared baking sheet. Bake for 15-17 minutes, until tops are golden. Cool on the pan for 10 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until smooth. Dip tops of cooled scones into glaze or drizzle on top.
Notes
- For the best texture, use frozen butter and work it quickly into the flour mixture.
- If the glaze is too thick, add additional orange juice, one tablespoon at a time, until desired consistency is reached.
- Leftover scones can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.