Orange Scones

Prep Time 15 minutes minutes
Cook Time 17 minutes minutes

Servings 8 scones

Ingredients

For the Scones
1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter frozen
1/2 cup sour cream
1 large egg

For the Glaze
3 tablespoons unsalted butter melted
1 cup confectioners’ sugar sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice

Instructions

Adjust oven rack to lower-middle position and preheat 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.

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

Adapted from Pam Anderson via All Recipes.