When I think of scones, I think of tea time in England. This idea is probably far from accurate. But I like to think that somewhere in this world is a country that takes the time each afternoon to relax and forget about the stress of work and life. Today is a good day to sit down with a hot cup of herbal tea and a lightly sweetened scone.
I was really impressed with how these scones turned out! They have just the right amount of orange zest with a drizzle of orange glaze to give it a little extra sweetness. I only have two regrets with this scone.
1. I didn’t make these gluten free or sugar free, so I can’t actually eat them!
2. This recipe only makes 8 scones. If I could eat them, they would be gone in a day.
These orange zest scones are delicious. I may move to England and start eating scones instead of Muffins. Ok, I would love to live there even without the scones, but they are a good excuse. 😊
Orange Zest Scones are surprisingly easy to make. I like any recipe that is forgiving. And trust me, this recipe is just that. I think I only added half the flour initially. I ended up with a big gooey ball that had no hope of being shaped into a scone. After adding more and more flour it could finally be rolled and sliced. Right around my forth scoop of flour was when I realized – I must have forgotten half of the flour! I thought for sure they wouldn’t bake properly or they were be so firm from all the handling. I was preparing myself to write this post saying I had another baking failure. BUT! They turned out perfectly. So delicious. I tried just one bite and seriously wish I could have had more. Time for me to make this into a gluten free scone! Hmm… maybe that will be Day 15 of my 30 Day Challenge.
For all of you that can eat these, I am so jealous of you right now. Don’t let me stop you, though. Go forth and eat the scone!
Orange Zest Scones Recipe
Orange Zest Scones
- 1/3 Cup Granulated Sugar
- Zest of two medium oranges
- 2 Cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 Cup Unsalted Butter, frozen
- 1/2 Cup Sour Cream
- 1 Egg
- 2 Tablespoons Unsalted Butter, melted
- 1 Cup Powdered Sugar (confectioners sugar)
- 1/2 teaspoon Vanilla extract
- 2 Tablespoons Freshly Squeezed Orange Juice
Orange Zest Scones
Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, combine granulated sugar and orange zest until sugar is moistened and zest is evenly distributed. Combine with flour mixture.
Grate frozen butter into mixture. Work the butter into the mixture until evenly distributed and mixture resembles coarse meal.
In a medium bowl, combine egg and sour cream. Stir until well blended and smooth. Add to flour mixture and stir until just combined. Do not over mix!
Dough will be sticky. If too sticky to roll out, add additional flour. On a lightly floured surface, roll dough to an 8" diameter. Using a sharp knife, cut dough into 8 wedges. Separate and place on prepared baking sheet.
Bake for 15-17 minutes, or until light golden brown. Allow to cool, then transfer to a cooling rack.
Combine melted butter, vanilla extract, and freshly squeezed orange juice. Add powdered sugar and blend until smooth.
To thicken glaze (if desired), add additional powdered sugar. To thin glaze (if desired), add additional orange juice. Glaze should be runny, but thick enough to stay on top of the scone.
Drizzle glaze over scones. Serve immediately or store in an air tight contained.
Recipe adapted from Sprinkle Some Sugar.