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Soft and tender orange-flavored scones with a crisp bottom and delicate crumb, finished with an optional orange-vanilla butter glaze for a sweet citrus finish.

Ingredients

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  • 1 3/4 cups all-purpose flour (organic unbleached preferred)
  • 1/4 cup granulated sugar (up to 1/2 cup for sweeter scones)
  • 2 teaspoons baking powder (1 1/2 teaspoons for high altitude)
  • 1/4 teaspoon kosher salt
  • 4 tablespoons salted butter (cold, grated or cubed)
  • 1/2 cup cold heavy cream (plus extra 1–2 tablespoons if needed, especially at high altitude)
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 large egg (room temperature)
  • 1 tablespoon orange zest (from about one large navel orange)
  • 1–2 tablespoons fresh orange juice (from the zested orange)
  • For the glaze: 1 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon melted butter
  • Zest from 1 orange
  • Juice of 1/2 orange (add gradually to desired consistency)

Instructions

  1. Preheat oven to 400°F (204°C) or wait to preheat while scones chill.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Grate or cube cold butter and place in freezer until ready to use.
  5. Zest one orange and squeeze juice; reserve 1 tablespoon zest and 1–2 tablespoons juice for dough.
  6. Add frozen butter to flour mixture and cut in with pastry cutter or fingertips until coarse crumbs form, leaving some visible butter pieces.
  7. In a small bowl, whisk heavy cream, vanilla paste or extract, egg, 1 tablespoon orange zest, and 1–2 tablespoons orange juice.
  8. Make a well in the flour mixture and pour in wet ingredients; gently stir with a fork until just combined into a shaggy dough.
  9. If dough is too dry, add small amounts of orange juice or heavy cream to reach correct consistency.
  10. Turn dough onto parchment-lined or floured surface and form into an 8-inch disc about 1/2 to 3/4 inch thick.
  11. Cut disc into 8 wedges using a bench scraper or sharp knife.
  12. Separate wedges slightly for even rise or farther apart for rustic appearance.
  13. Chill shaped scones in refrigerator or freezer for 10–30 minutes.
  14. Bake scones for 13–15 minutes until bottoms are lightly golden and centers are no longer glossy; mini scones require about 12 minutes.
  15. Remove from oven and transfer to wire rack to cool completely.
  16. To make glaze, whisk powdered sugar, orange zest, melted butter, and vanilla paste or extract.
  17. Gradually add orange juice to glaze until smooth, thick, and pourable.
  18. Once scones are completely cooled, dip tops into glaze or drizzle glaze over scones.
  19. Allow glaze to set before serving.

Notes

Keep butter and heavy cream cold throughout processing to ensure tender flaky texture., Do not overmix dough; a shaggy, slightly crumbly dough is preferred to avoid tough scones., Adjust sugar in dough up to 1/2 cup total for sweeter scones., Scones can be frozen unbaked for up to 3 months; bake from frozen, adding some extra time., Use an oven thermometer to ensure accurate baking temperature., For mini scones, divide dough into two smaller discs and cut 8 wedges each, adjusting bake time to about 12 minutes., High altitude adjustments include reducing baking powder to 1 1/2 teaspoons, adding 1-2 tablespoons flour, and cautious addition of extra liquid., Gluten-free variation: substitute 1 1/4 cups gluten-free cup-for-cup flour, 1/4 cup almond flour, 1/4 cup oat flour; add liquid cautiously and check bake time earlier (2-3 minutes before).

Nutrition

Find it online: https://cookingcrumbs.com/orange-scones-recipe-with-fresh-orange-glaze/