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Ireland's Best Glazed Orange Scones

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Ingredients
  

For the Scones:

  • 1/3 cup granulated 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
  • 1 tsp. orange zest

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; mix until combined.
  • Using the large holes of a box grater, grate frozen butter into flour mixture; 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.
  • Place in pre-heated oven and bake until golden, about 15 to 17 minutes.
  • Remove from oven and cool for 10 minutes; meanwhile, prepare the glaze.

To prepare the glaze:

  • In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, orange juice and orange zest; whisk until smooth.

To prepare the scones for serving:

  • Dip the top of the scones into the glaze and allow the glaze to harden.

Notes

Scones store well in an airtight container for up to two days.
Scones also freeze well.  Let them cool before freezing. Place in a re-sealable bag, or airtight container, to protect from freezer burn. a sheet of waxed or parchment paper between them isn't a bad idea to keep them from sticking to one another. Use them within 3 months.