Easy Glazed Orange Scones with Fresh Orange
User Reviews
5
Easy Glazed Orange Scones with Fresh Orange
Description
These scones start with cold, grated butter cut into flour, sugar, baking powder, and salt to create a crumbly texture. The wet ingredients include heavy cream, egg, vanilla bean paste, orange zest, and fresh orange juice which contribute moisture, flavor, and structure. The dough is gently combined and formed into discs on parchment paper before cutting into wedges to maintain a tender crumb.
After baking, the scones are glazed with a mixture of powdered sugar, vanilla, melted butter, orange zest, and fresh orange juice to add shine and sweetness. This glaze sets on the warm scones, giving a delicate citrus finish. The baking process creates a flaky interior with a golden crust, making them satisfying with a cup of tea or coffee.
The recipe advises handling the cold butter carefully and not overworking the dough to keep the scones light and fluffy. The orange flavor is balanced but noticeable, and the glaze adds an extra layer of citrus and vanilla complexity. These scones can be made ahead and frozen either before or after baking, with some freezer storage tips provided.
Using real butter improves texture and flavor, while chilling the dough before baking helps maintain flakiness. Adjust liquid as needed for dough consistency. Cool scones fully before glazing to prevent the glaze from sliding off.
Ingredients
Orange Scones
- 1 3/4 cups all-purpose flour I use organic unbleached all-purpose flour
- 1/4 cup granulated sugar I use all-natural cane sugar, regular sugar may be used (some say they like sweeter scones, add up to ½ cup total)
- 2 teaspoons baking powder reduce to 1 1/2 teaspoons for high altitude
- 1/4 teaspoon kosher salt
- 4 tablespoons butter cold, grate the butter and place in freezer or cut into small cubes, keep in fridge until ready to use, salted
- 1/2 cup heavy cream might need an extra tablespoon or two for high altitude
- 1 teaspoon vanilla bean paste replace with vanilla extract
- 1 large egg room temp is best
- 1 tablespoon orange zest grated from one orange | I used large naval oranges
- 1-2 tablespoons orange juice fresh squeezed
Orange Vanilla Butter Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon butter melted
- 1 orange zested
- ½ orange Juiced, use as much or as little to get a smooth consistency.
Instructions
Scones
- Line a baking sheet with parchment paper. In a large mixing bowl, whisk the flour (1 ¾ cups), granulated sugar (¼ cup), baking powder (2 tsp) and salt (¼ tsp) together.
- Toss frozen, grated butter (4 TBL) into flour mixture and using a pastry cutter or your hands quickly mix until it resembles coarse crumbs.
- In a small bowl or measuring cup, whisk together the heavy cream (½ cup), vanilla bean paste or extract (1 tsp), egg (1), orange zest (1 TBL) and orange juice (1-2 TBL). Make a small well in the center of the dry ingredients and pour in the egg mixture. Gently mix together with a fork until the dough just comes together, forming a shaggy dough.
- Turn out the dough onto a parchment lined cookie sheet, using the parchment to help form the dough into disc (about 8 inches), about ½ - ¾-inch thick. If the dough is really dry, add a little splash of orange juice or heavy cream.
- Using a bench scraper or large knife cut the disc in half, then quarters, then again cutting the quarters in half; making 8 large scones (see below for mini scones).
- Separate scones barely away from the other, closer to one another will yield a more evenly raised scone, further apart they will appear more rustic. Freeze or refrigerate scones to firm the butter back up for about 10-30 minutes, now is a great time to preheat the oven to 400° F (204°C).
- Bake scones until lightly golden brown on the bottom, about 13-15 minutes, 13 will be softer, 15 more firm. Remove to a rack to cool completely.
Orange Butter Glaze
- In a wide bowl (large enough to dunk a scone) mix together the powdered sugar (1 cup), orange zest (1 orange), melted butter (1 TBL), vanilla bean paste (1/2 tsp) anand whisk in just enough orange juice to get a smooth pourable consistency; whisk until smooth. Once scones are cool, one at a time, carefully pick up and dip scone top into the orange glaze to coat, then return to the rack to set the glaze.
- Store scones on counter in airtight container up to 5 days, or wrap individually and place in a pretty covered cake stand. Scones may also be frozen 3-4 months wrapped well.
Notes
- Scones can be made ahead and frozen up to 4 months, either before or after baking; thaw before serving.
- Use real butter, preferably European-style for best texture and flavor.
- Keep cream cold and avoid overworking the dough to maintain flakiness.
- Adjust orange juice and powdered sugar in glaze for desired consistency.
- Cool scones completely before glazing to prevent glaze from sliding off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8regular scones, 16 mini scones
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 355kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 175mg | 58% |
| Sodium | 293mg | 12% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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