Tea and scones, anyone? When the weather outside is frightful, I do something delightful – bake!
Orange scones are one of my husband’s favorite treats. They are not too sweet, but have a refreshing citrus flavor that is not overpowering and a tender biscuit texture that pairs so well with a cup of tea.
Scones are a popular British treat but may have actually originated in Scotland. They are a biscuit-type cake that is lightly sweet and often glazed.
Orange Scones
Course: Keepers at Home, Titus 2Servings
8
servingsPrep time
30
minutesCooking time
15
minutesCalorieskcal
Ingredients
1/3 cup sugar
zest of one large orange
1/2 cup of sour cream
1 large egg
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup very cold butter
Orange Glaze:
2-3 T. softened butter
1 cup confectioner’s sugar
1/2 tsp vanilla extract
2-4 T. fresh-squeezed orange juice
Directions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, zest the orange, add in the sugar and mix thoroughly.
- In a small bowl, whisk sour cream and egg together.
- In a medium bowl, mix flour, baking powder, baking soda, and salt. Pour the flour mixture into the orange sugar and blend.
- Grate the cold butter into the flour/sugar mixture.
- Carefully stir in the sour cream/egg mixture until just combined. Do not over-mix or overwork the dough.
- Place the scone dough on a lightly floured surface and gently pat into a 9″ circle. Your dough should be a little less than an inch thick. Use a pizza cutter to slice the dough into 8 triangles. Place the scones about an inch apart on the prepared baking sheet.
- Bake the scones for about 15 minutes in a 400 degree oven. Watch to make sure they don’t get too done. You want to bake them just until the tops turn golden. Allow them to cool on a wire rack for about 10 minutes, then place on a cooling rack. Prepare glaze while cooling.
- Whisk together softened butter, confectioner’s sugar, vanilla, and orange juice until nice and smooth. Glaze the cooled scones by spreading or drizzling with a spoon.