Description
These Fresh Orange Scones are a delightful breakfast or snack treat, combining the bright, zesty flavor of fresh oranges with tender, buttery scones. Lightly sweetened and topped with a smooth orange glaze, they bake up golden and flaky, perfect for pairing with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 large orange (or 2 medium oranges)
Wet Ingredients & Fats
- 1/2 cup unsalted butter, frozen
- 1/2 cup sour cream
- 1 egg
- 3 tablespoons unsalted butter, melted (for glazing)
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons freshly squeezed orange juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Combine Sugar and Zest: In a large bowl, combine the granulated sugar and orange zest thoroughly to distribute the citrus flavor evenly.
- Add Dry Mixture: Add the whisked flour mixture to the sugar and zest bowl and toss to combine evenly.
- Incorporate Butter: Grate the frozen unsalted butter into the flour mixture. Using your hands, gently work the butter into the dry ingredients until the texture resembles a coarse meal with small pea-sized pieces.
- Mix Wet Ingredients: In a small bowl, whisk together the sour cream and egg until smooth, then gently fold this mixture into the flour and butter mixture. Stir just until combined to avoid overworking the dough.
- Shape Dough: Turn the dough out onto a lightly floured surface. Pat it into an 8-inch circle about ¾ inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal triangular wedges.
- Bake the Scones: Transfer the wedges onto the prepared baking sheet spaced slightly apart. Bake in the preheated oven for 15-17 minutes or until the tops turn golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack.
- Prepare Glaze: While scones cool, whisk together powdered sugar, vanilla extract, and 2-4 tablespoons freshly squeezed orange juice until smooth and pourable.
- Glaze Scones: Dip the tops of the cooled scones in the glaze or drizzle the glaze over them using a spoon. Let the glaze set slightly before serving for best enjoyment.
Notes
- Using frozen butter helps create a flaky texture in the scones.
- Pat the dough gently and avoid over-mixing to keep scones tender.
- Adjust orange juice in the glaze to achieve desired consistency, start with less and add more if needed.
- Serve scones fresh for the best flavor and texture, but they can be stored in an airtight container for up to 2 days.
- Reheat briefly in an oven or toaster oven to refresh crispness.
