Print

Orange Scones with Citrus Glaze Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 2 reviews

These Orange Scones are a delightful breakfast or brunch treat that combine zesty orange flavor with a tender, flaky texture. With a lightly sweetened glaze infused with fresh orange juice and vanilla bean paste, these scones are baked to golden perfection and provide a perfect balance of citrus brightness and buttery richness.

Ingredients

Dry Ingredients

  • 1/3 cup granulated sugar
  • Zest of 2 medium oranges
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Wet Ingredients and Butter

  • 8 tablespoons unsalted butter (frozen)
  • 1/2 cup sour cream
  • 1 large egg
  • 3 tablespoons unsalted butter (melted, for glaze)

Glaze

  • 1 cup confectioners’ sugar (sifted)
  • 1/2 teaspoon vanilla bean paste
  • 2 tablespoons freshly squeezed orange juice

Instructions

  1. Preheat and Prepare: Adjust your oven rack to the lower-middle position and preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Sugar and Orange Zest: In a medium bowl, combine the granulated sugar and orange zest, using your fingertips to moisten the sugar and release the orange’s fragrant oils. This step enhances the scones’ orange flavor.
  3. Combine Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and fine sea salt to the sugar mixture. Stir until well combined, creating a uniform dry base for the dough.
  4. Incorporate Frozen Butter: Grate the frozen unsalted butter into the flour mixture using the large holes of a box grater. With your fingers, work the butter into the flour until the mixture resembles coarse meal with small pea-sized pieces of butter for flakiness.
  5. Blend Wet Ingredients: In a small bowl, whisk together the sour cream and the egg until smooth and well combined.
  6. Form the Dough: Using a fork, stir the sour cream and egg mixture into the flour and butter mixture until large clumps of dough form. Use your hands to press the dough against the bowl, gently shaping it into a ball. Although sticky at first, the dough will come together as you press it.
  7. Shape and Cut: Dust a surface lightly with flour and pat the dough into a single 7-inch circle approximately 3/4-inch thick. Use a sharp knife to cut the circle into 8 equal triangular wedges. Place the wedges about 1 inch apart on the prepared baking sheet.
  8. Bake the Scones: Bake in the preheated oven for about 15 to 17 minutes or until the scones are golden brown on top and cooked through. Remove from oven and let cool for 10 minutes before glazing.
  9. Prepare the Glaze: In a medium bowl, whisk together the melted butter, sifted confectioners’ sugar, vanilla bean paste, and freshly squeezed orange juice until smooth and pourable.
  10. Glaze the Scones: Dip the tops of the cooled scones into the glaze, allowing excess glaze to drip off. Place them on a rack or parchment paper to let the glaze harden and set.

Notes

  • Use frozen butter for best texture; it helps create flaky layers in the scones.
  • Be careful not to overmix the dough to keep the scones tender.
  • The glaze can be adjusted for thickness by adding more orange juice or powdered sugar.
  • For an extra burst of citrus, sprinkle additional orange zest on top of the glaze before it hardens.
  • Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://yumntasty.com/orange-scones-with-citrus-glaze-recipe/