Fresh Orange Scones - Sprinkle Some Sugar (2024)

Orange Scones

• ▢ ⅓ cup granulated sugar
• ▢ zest of one large orange or two medium oranges
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup unsalted butter frozen
• ▢ ½ cup sour cream
• ▢ 1 egg

Orange Glaze

• ▢ 3 tbs unsalted butter melted
• ▢ 1 cup powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 2-4 tbs freshly squeezed orange juice

• Preheat oven to 400°F and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.

• In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.

• In a large bowl, stir sugar and orange zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine.

• Grate cold butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.

• Place dough on a lightly floured surface and lightly pat into an 8" circle about ¾" thick. Use a very sharp knife to cut into 8 triangles (like a pizza).

• Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one.

• Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on hot pan before transferring onto a wire rack to finish cooling completely.

Prepare fresh orange glaze

• Whisk together melted butter, confectioner's sugar, vanilla and orange juice until smooth. Once scones are completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon.

Storage instructions: Fresh orange scones will stay fresh for up to 3 days stored in an airtight container at room temperature.

Freezing instructions: Prepare the recipe all the way up until ready to bake. Push the scone dough triangles together into a circle loosely and wrap tight with a layer of plastic wrap and then a layer of foil. Place into a large resealable bag and freeze for up to 3 months. Bake from frozen on a parchment-lined baking sheet, separating the triangles slightly. Adjust baking time as needed. Prepare glaze and drizzle on scones after baking.