Description
These Fresh Orange Scones are a delightful breakfast treat bursting with bright citrus flavor. Made with zest and juice of fresh oranges, tender sour cream, and a buttery crumbly texture, these scones bake to a golden perfection and are topped with a sweet orange glaze for an extra burst of freshness. Perfect for morning coffee or afternoon tea.
Ingredients
Scale
Scone Dough
- 1/3 cup granulated sugar
- Zest of 1 large orange (or 2 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
Glaze
- 3 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons freshly squeezed orange juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Combine Sugar and Orange Zest: In a large bowl, combine the granulated sugar and orange zest. This helps to infuse the sugar with fresh citrus flavor. Then add the dry flour mixture to the sugar and zest, tossing them together evenly.
- Add Butter: Grate the frozen unsalted butter into the flour mixture. Using your hands, gently work the butter into the flour until the texture resembles a coarse meal with pea-sized bits of butter throughout. This step creates the flaky texture in the scones.
- Mix Wet Ingredients and Combine: In a small bowl, whisk together the sour cream and egg until smooth. Gently fold this mixture into the flour and butter mixture just until combined, being careful not to overmix to keep the scones tender.
- Shape and Cut Dough: Turn the dough out onto a lightly floured surface. Pat it into an 8-inch circle roughly ¾ inch thick. Using a knife or bench scraper, cut the circle into 8 equal triangular wedges.
- Bake the Scones: Transfer the wedges to the prepared baking sheet spaced slightly apart. Bake in the preheated oven for 15-17 minutes, or until the tops are golden brown. Allow the scones to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
- Prepare and Apply Glaze: While the scones are cooling, whisk together the melted butter, powdered sugar, vanilla extract, and 2 to 4 tablespoons fresh orange juice in a bowl until smooth. Adjust orange juice to reach your desired glaze consistency. Dip the tops of the cooled scones into the glaze or drizzle the glaze over them for a glossy, sweet finish.
Notes
- For a more intense orange flavor, use the zest of 2 oranges as suggested, and add extra orange juice to the glaze if desired.
- Make sure the butter is frozen before grating to get the best flaky texture in your scones.
- Do not overmix the dough after adding the wet ingredients; this keeps the scones tender and light.
- Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For a dairy-free version, substitute sour cream with a plant-based yogurt and use dairy-free butter alternatives.
