Description
These Fresh Orange Scones are a delightful and zesty treat perfect for breakfast or afternoon tea. Featuring bright orange zest and a tangy sour cream base, these scones offer a tender, flaky texture with a sweet orange glaze that adds the perfect finishing touch. Ready in just 25 minutes, they are an easy and impressive baked good to enjoy any time.
Ingredients
Scale
Scone Dough
- 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
Glaze
- 3 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons freshly squeezed orange juice
Instructions
- Preheat and Prepare: 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 flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Combine Sugar and Orange Zest: In a large bowl, combine the granulated sugar and orange zest, mixing well to release the fragrant oils from the zest. Add the flour mixture to this bowl and toss together until evenly combined.
- Add Butter: Grate the frozen butter into the flour and sugar mixture. Using your hands, gently work the butter into the mixture until it resembles a coarse meal with small pea-sized bits throughout. This helps create a flaky texture.
- Mix Wet Ingredients: In a small bowl, whisk together the sour cream and egg until smooth. Gently stir this wet mixture into the flour and butter mixture just until combined; avoid overmixing to keep scones tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into a circle about 8 inches in diameter and approximately ¾ inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal triangular wedges.
- Bake: Transfer the scones onto the prepared baking sheet, spacing them slightly apart. Bake in the preheated oven for 15-17 minutes, until the tops are golden and a toothpick inserted comes out clean. Let the scones cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare and Apply Glaze: In a bowl, whisk together melted butter, powdered sugar, vanilla extract, and 2 to 4 tablespoons of freshly squeezed orange juice until smooth and pourable. Dip the tops of the cooled scones into the glaze or drizzle it generously over them to enhance flavor and add sweetness.
Notes
- Use frozen butter and grate it cold to achieve a tender, flaky texture in the scones.
- Adjust the amount of orange juice in the glaze to achieve your preferred consistency—thicker for dipping, thinner for drizzling.
- For extra orange flavor, add a bit more zest to the dough or sprinkle some zest on top before baking.
- Store scones in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- These scones can be frozen before baking; bake directly from frozen, adding a few extra minutes to baking time.
