These orange scones have zest in the scones themselves and a lovely orange glaze on top!
Course
Breakfast, Dessert
Cuisine
British
Keyword
orange, scones
Prep Time30minutes
Cook Time12minutes
Total Time42minutes
Servings10
AuthorErica Kastner
Ingredients
FOR THE SCONES
1 3/4cuporganic all-purpose flour
4teaspoonsbaking powder
1/4cupcane sugar
zest of 1 orangepreferably organic
generous pinch of salt
5tablespoonsbuttercold, cut into small pieces
1/2cupfreshly squeezed orange juicefrom about 2 large oranges
1/4cuporganic sour cream
1egg
1tablespoonmilk
FOR THE GLAZE
1/2cuppowdered cane sugar
1-2tablespoonsorange juice
Instructions
For the Scones:
Preheat oven to 400 degrees F (205 degrees C). Line a heavy baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, orange zest and salt. Scatter the butter over the flour mixture and use a pastry blender (or a fork, two knives or your fingertips) to cut in the butter until it's the size of peas. Add the sour cream and orange juice and mix JUST until combined, adding more orange juice if it seems a bit dry.
Grab chunks of dough, roll them into a loose ball and flatten them onto the parchment lined baking sheet. In a small bowl whisk together the egg and milk and brush this onto the tops of the scones. Allow the scones to rest for 10 minutes.
Bake in preheated oven for 12-14 minutes, or until the tops begin to turn a lovely golden brown. Cool on a wire rack.
For the 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 with the glaze. Store any leftovers in an airtight container.