Description
These Fresh Orange Scones are a delightful breakfast or snack treat, bursting with bright citrus flavor and a tender crumb. Perfectly golden and flaky, topped with a sweet orange glaze that beautifully complements the zesty orange in the dough. Easy to prepare and bake in under 30 minutes, these scones will brighten up any morning or afternoon tea.
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 and Dairy
- 1/2 cup unsalted butter, frozen
- 1/2 cup sour cream
- 1 egg
- 3 tablespoons unsalted butter, melted (for glaze)
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 make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly and activate the leavening agents.
- Combine Sugar and Zest: In a large bowl, mix the granulated sugar and orange zest to infuse the sugar with citrus flavor. Then add the dry flour mixture and toss to blend smoothly.
- Incorporate Butter: Grate the cold, frozen unsalted butter directly into the flour mixture. Using your hands, gently work the butter into the mixture until it resembles coarse meal with pea-sized butter pieces remaining for flakiness.
- Add Wet Ingredients: In a small bowl, whisk together the sour cream and egg until smooth. Gently fold this mixture into the flour and butter mixture until just combined — avoid overmixing for tender scones.
- Shape the 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, cut the dough into 8 equal triangular wedges.
- Bake the Scones: Transfer the wedges onto the prepared baking sheet. Bake for 15-17 minutes until the scones are golden brown on top. Let them cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Glaze and Finish: Whisk powdered sugar, vanilla extract, melted butter, and orange juice together until smooth. Dip the tops of the cooled scones into the glaze or drizzle the glaze on top for a beautiful, sweet finish.
Notes
- Make sure the butter is very cold or frozen to achieve the best flaky texture.
- Do not overwork the dough to keep the scones tender.
- Adjust the orange juice quantity in the glaze to reach your preferred consistency.
- Scones are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat briefly in a warm oven before serving for a freshly-baked taste.
