Orange Scones

This orange scone recipe features a tender and moist dough that’s super easy to form. Plus they have a lovely fresh orange flavor! This is a delicious breakfast treat the whole family can enjoy.

Whenever I think of scones, I have a preconceived notion that they’re dry and tasteless. I’m not sure where I got this impression, but I tend to think of scones as anticipation wrapped in disappointment.

These orange scones are none of the above. They’re tender, moist, and have a lovely, bright citrus flavor.

Plus, they come together fairly quickly and with little fuss. You don’t even need to roll these guys out. Just gently shape into a flattened ball and call it a day.

 

Ingredients:

First, here are the simple ingredients that you’ll need!

For the Scones:

• 1 3/4 cup all-purpose flour: I like to use organic all-purpose flour, but you can use whatever you have!
• 4 teaspoons baking powder: This will help keep these scones soft and fluffy.
• 1/4 cup cane sugar: Again, I like to use organic cane sugar (Florida Crystals and Wholesome are my favorites), but 
• Fresh orange zest: Since you’ll be consuming the zest, I like to use an organic orange here. Make sure to wash it well!
• A generous pinch of salt: This will help to draw out all the other flavors. I use unrefined sea salt, so keep that in mind.
• 5 tablespoons cold butter: You’ll want to cut the butter into smaller pieces so it’s easier to cut it into the flour.
• 1/2 cup freshly squeezed orange juice: It will take about 2 large oranges to make 1/2 cup of juice. Fresh orange juice is my first choice, but bottled will work in a pinch.
• 1/4 cup sour cream: Again, I like to use organic here, but conventional will work just as well!
• 1 egg: This doesn’t go into the dough: it’s for brushing on top of the scones!
• 1 tablespoon milk: The milk is for whisking into the egg topping. I’m sure you could use heavy cream in place of the milk if you prefer. 

For the Glaze:

• 1/2 cup powdered sugar: If your powdered sugar is clumpy, you’ll want to sift it.
• 1-2 tablespoons orange juice: This gives an extra bit of orange flavor!

If you want a really intense orange flavor, you could experiment with adding a bit of orange extract or flavoring to the dough and glaze. 

Note: It takes about 2 large oranges to get enough juice for this recipe. If you like, you can buy one organic orange for the zest and one conventional orange and juice both. Just make sure to zest the organic orange before squeezing it. It’s a lot harder to zest citrus once it’s been squeezed (I speak from experience). 

How to Make Orange Scones:

Start by preheating your oven to 400 degrees F (205 degrees C).

Next you’ll want to line a heavy baking sheet with parchment paper.

Making the Dough:

In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, orange zest and salt.

Scatter the pieces of cold butter all over the flour mixture and use a pastry blender (AKA pastry cutter) or a fork, two knives, or your fingertips to cut in the butter until it’s the size of peas. 

It should look kind of like coarse crumbs.

Another method I’ve seen is to grate frozen butter with a box grater, and then add it to the dry ingredients. I have not personally tried that method, though.

Add the sour cream and orange juice (the wet ingredients) and mix JUST until combined, adding more orange juice if the scone dough seems a bit dry.

Forming the Scones:

Now grab chunks of the soft dough, roll them into a loose ball, and flatten them onto the prepared baking sheet.

In a small bowl, whisk together the egg and milk. Then brush the egg mixture onto the tops of the scones.

Allow the scones to rest for 10 minutes.

Baking Time:

Bake in your preheated oven for 12-14 minutes, or until the tops begin to turn a lovely golden brown.

Then cool on a wire rack while you make the glaze…

Making the Sweet Glaze:

Now it’s time to make the sweet orange glaze!

In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more orange juice if the glaze is too stiff.

Once the scones are completely cool, drizzle them all over with the glaze. 

Quick Tip: If you just slide the scones onto the rack along with the parchment paper, the cleanup will be a lot easier!

Serving:

These scones (dare I say it) hardly need butter. They’re still good with it, but it isn’t necessary (sacrilegious!). 

Of course I recommending pairing them with a good cup of tea. 

But you could certainly go for a cup of coffee or a latte if you prefer!

You could also spread some clotted cream on top.

Storing:

If you have any leftovers (ha!) store them in an airtight container in the refrigerator for up to 3 days.

You can reheat them in a gentle oven or toaster oven. 

Mmm…wouldn’t warm scones for breakfast be lovely?!

I’d love to try these with chocolate chips or fresh cranberries…yum! It would also be fun to experiment with different types of oranges such as blood oranges – that would be dramatic!

So that’s my easy orange scone recipe! Make sure to check out my other scone recipes below:

More Homemade Scones Recipes:

• Lemon Scones
• Greek Yogurt Lemon Blueberry Scones
• Pumpkin Cinnamon Roll Scones
• Apple Cheddar Scones

Originally published on: Jan 12, 2015 at 10:30