Orange Glazed Scones
Ingredients
For the Scones:
- 1/3 cup sugar
- Zest of two medium oranges
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 8 tbsp. unsalted butter, frozen
- 1/2 cup sour cream
- 1 large egg
For the Glaze:
- 3 tbsp. unsalted butter, melted
- 1 cup confectioners’ sugar; sifted
- 1/2 tsp. pure vanilla extract
- 2 tbsp. orange juice, freshly squeezed
Instructions
To prepare the scones:
- Adjust oven rack to lower-middle position and pre-heat oven to 400°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant.
- Add in the flour, baking powder, baking soda and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; 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 sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
- Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick.
- Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart.
- Bake until golden, about 15 to 17 minutes.
- Cool for 10 minutes and prepare the glaze.
- Dip the top of the scones into the glaze, place on a rack and allow the glaze to harden
- At this point, you can leave them as they are of go for the double dip.
To 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.
Notes
Scones store well in an airtight container for up to two days.