Orange Scones. Make the orange glaze while the scones are baking. Dunk warm scones in the glaze to fully coat the tops. Orange scones are sweet, light and tender.
In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter. You can have Orange Scones using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Orange Scones
- You need of Scones.
- Prepare 1/3 cup of Granulated Sugar.
- You need 2 medium of oranges, zested.
- It’s 2 cup of all purpose flour.
- You need 1 tsp of baking powder.
- Prepare 1/4 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- You need 8 tbsp of unsalted butter, frozen.
- Prepare 1/2 cup of Sour Cream.
- Prepare of Glaze.
- You need 3 tbsp of unsalted butter melted.
- It’s 1 cup of confectioners sugar; sifted.
- Prepare 1/2 tsp of vanilla extract.
- It’s 2 tbsp of freshly squeezed Orange juice.
Like biscuits, scones are small quick breads leavened with baking powder or baking soda. Both biscuits and scones can be sweet or savory. These orange scones have the perfect texture and a bright orange flavor. The orange juice and zest give them a delicious fresh taste and the powdered sugar glaze adds just the right amount of sweetness.
Orange Scones step by step
- Adjust your oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper..
- In a large bowl, combine sugar and Orange zest; mixing with your fingertips until the sugar is moistened and fragrant. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Then add this to the moistened sugar and mix until combined..
- Grate frozen butter into flour mixture on the large holes of a box greater; use your fingers to work in the butter until the mixture resembles coarse meal..
- In a small bowl, whisk the sour cream and egg until smooth..
- Using a fork, stir in sour cream mixture into flour mixture until large dough clumps form. Use your hands to press dough against the bowl into a ball. The dough will be sticky at first, but as you keep pressing, the dough will come together. Just be careful not to overwork the dough..
- Place dough on a lightly floured surface and pat into a 7 in circle about 3/4 inch thick. Use a sharp knife to cut into 8 triangles; place on a prepared baking sheet, about 1 inch apart. Bake until golden, about 15-17 minutes. Cool for 10 minutes and prepare the glaze..
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners sugar, vanilla and Orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. You can either leave them as is or double dip them. When I made dipped mine once it left a thick glaze on top so I didn't have to double dip mine..
- These scones store well in an airtight container for up to 2 days..
They remind me of the famous orange scones from Panera. For the glaze: Whisk the powdered sugar, vanilla and orange zest and juice in a medium bowl until smooth. Add the cold butter and mix at the lowest speed until. These orange scones are not hard and crunchy, they've got a softer interior with only a slight crunch in the top and bottom. Since these are a scone made with sour cream, the added moisture is helping to keep these nice and soft and not dry and crumbly.