Orange Scone Recipe
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Orange Scone Recipe
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This Orange Scone recipe is sweet, buttery and so versatile. Serve for breakfast, as a snack or for dessert. Try this easy recipe today!
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Ingredients
- 2 cups all purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1/4 cup granulated sugar + more for the top
- 1/3 cup shortening
- 1 large egg
- 3/4 cup heavy cream + more for the tops
- 1 tsp vanilla extract
- 1 tsp orange extract
- orange zest of 1 whole orange (reserve some for tops)
for the glaze-
- 3/4 cup confectioner's sugar
- 1 tbsp orange juice freshly squeezed (+ more as needed to thin out glaze)
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Instructions
- Preheat oven to 400° F. Line baking sheet with parchment paper or silicone baking mat and set aside.
- In the bowl of a food processor, measure out all dry ingredients, shortening and the majority of the orange zest. Pulse until the shortening is dispersed evenly in tiny little chunks. Alternatively, you can do this by hand with a pastry cutter or even a hand mixer.
- In a separate bowl, whisk egg, vanilla extract, orange extract, and heavy cream together. Pour into dry ingredients and pulse until the dough starts to form.
- Dump scone dough onto a well floured surface and press out to an 8-10 inch circle, approximately. Cut into 8 triangles, just like you're cutting a pie.
- Place dough triangles onto the prepared baking sheet. Brush with cream and sprinkle with more sugar.
- Bake for 15 minutes or until bottoms are lightly golden.
make the glaze-
- While scones are cooling, make the glaze by whisking the confectioner's sugar and orange juice together in a small bowl until well combined. Add more juice as needed to thin out the glaze to your liking.
- Drizzle scones with glaze, top with a little bit of zest and serve!
Notes
- Rising. Use fresh baking powder. Don't overmix. Measure your flour carefully.
- Storing. Any leftover English Scones can be stored at room temperature, for 4 days or in the fridge, for 2 weeks. Make sure to store covered or in an airtight container to preserve freshness.
- Reheat in the microwave, toaster, toaster oven, or oven! Or enjoy at room temperature.
- Freezing Baked. Bake scones as directed and cool. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then enjoy!
- Freezing Unbaked. Once you are done cutting the dough into triangles, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Nutrition Information
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Calories
348kcal
(17%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
309mg
(13%)
Potassium
271mg
(8%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
366IU
(7%)
Vitamin C
1mg
(1%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 309mg | 13% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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