Description
These Fresh Orange Scones are tender, flaky, and bursting with bright citrus flavor. Made with fresh orange zest and a tangy sour cream base, they deliver a perfect balance of sweetness and zest. The scones are baked until golden and finished with a smooth orange glaze, making them an ideal treat for breakfast, brunch, or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 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
Butter
- 1/2 cup unsalted butter, frozen
- 3 tablespoons unsalted butter, melted (for glazing)
Wet Ingredients
- 1/2 cup sour cream
- 1 egg
Glaze
- 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 even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Combine Sugar and Orange Zest with Dry Ingredients: In a large bowl, mix the granulated sugar and fresh orange zest. Then add the flour mixture and toss to integrate all dry components evenly.
- Incorporate Butter: Grate the cold, frozen unsalted butter into the flour and sugar mixture. Using your hands, gently work the butter into the dry ingredients until the texture resembles coarse meal, with pea-sized butter bits visible.
- Mix Wet Ingredients: In a small bowl, whisk the sour cream and egg together until smooth. Gently stir this wet mixture into the flour and butter mixture, combining just until no dry patches remain; do not over-mix for tender scones.
- Shape Dough and Cut: Lightly flour a surface and transfer the dough onto it. Pat the dough into an 8-inch circle about 3/4 inch thick. Using a sharp knife, cut the dough into 8 even triangles.
- Bake Scones: Carefully place the scone triangles onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 15-17 minutes until the tops are golden brown. Once done, allow scones to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Prepare and Apply Glaze: Whisk together the powdered sugar, vanilla extract, and freshly squeezed orange juice until you achieve a smooth, pourable glaze. Dip the tops of the cooled scones into the glaze or drizzle it over the top for a sweet citrus finish.
Notes
- For best results, keep the butter very cold to achieve a flaky texture.
- Do not overwork the dough to maintain tenderness in the scones.
- Adjust the amount of orange juice in the glaze to control the consistency.
- Scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
- Reheat scones briefly in a warm oven or microwave before serving.
