Description
These Fresh Orange Scones are a delightful citrus-infused treat with a tender, buttery texture. Featuring fresh orange zest and a light orange glaze, these scones are perfect for breakfast or afternoon tea. They bake up golden and flaky with a sweet, tangy glaze that enhances the bright orange flavor.
Ingredients
Scale
Dry Ingredients
- 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
Butter
- 1/2 cup unsalted butter, frozen
- 3 tablespoons unsalted butter, melted (for brushing)
Wet Ingredients
- 1/2 cup sour cream
- 1 egg
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons freshly squeezed orange juice
Instructions
- Preheat Oven and Prepare Baking Sheet: 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 until well combined and aerated. Set aside.
- Combine Sugar and Orange Zest: In a large bowl, combine the granulated sugar with the fresh orange zest. Add the flour mixture and gently toss everything together so the zest is evenly distributed throughout the dry ingredients.
- Incorporate Butter: Grate the frozen unsalted butter into the dry mixture. Using your hands, quickly work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. This creates a tender, flaky texture.
- Mix Wet Ingredients: In a small bowl, whisk together the sour cream and egg until smooth and fully combined.
- Combine Wet and Dry Ingredients: Gently stir the sour cream and egg mixture into the flour and butter mixture until just combined. Be careful not to overmix to keep the scones tender.
- Shape and Cut Dough: Transfer the dough onto a lightly floured surface. Pat it into an 8-inch circle approximately ¾ inch thick. Using a sharp knife or pastry cutter, cut the dough into 8 equal triangular wedges.
- Bake: Transfer the scones to the prepared baking sheet, spacing them slightly apart. Bake for 15-17 minutes, or until the tops turn a beautiful golden color. Allow them to cool on the pan for 10 minutes, then transfer to a wire rack.
- Prepare and Apply Glaze: While the scones cool, whisk together the powdered sugar, vanilla extract, and freshly squeezed orange juice until smooth. Adjust the juice quantity to achieve a drizzle-able consistency. Dip the tops of the cooled scones into the glaze or drizzle it on top evenly.
Notes
- Using frozen butter is key for flaky scones; ensure it’s very cold before grating.
- Do not overwork the dough to maintain tenderness.
- The glaze can be adjusted with more or less orange juice depending on desired thickness.
- For an extra burst of flavor, add a tablespoon of orange liqueur or substitute some sour cream with Greek yogurt for a tangier taste.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
