Orange Cream Scones are flaky, tender scones that have tons of fresh orange flavor and are topped with a sweet orange glaze.
Over the last ten years I've come to love scones. Making them from scratch gives a whole new meaning to the scone.
In the past I've had some pretty dry, brittle scones. Those are not the type of scones that I make. Mine are always made with plenty of butter, are super tender, and are packed with flavor.
Recently I picked up a box of fresh oranges and was excited to get them home to bake with them. I wasn't sure what I was going to bake but I knew I wanted to use the oranges because they smelled so sweet and juicy.
I found a recipe for Orange Cream Scones that sounded delicious. Orange juice and zest in the actual scone as well as orange juice in the glaze.
To Make the Scones: Preheat the oven to 400 degrees. In a large bowl mix together the flour, sugar, baking powder, salt, and orange zest. Cut the butter into pieces and add to the mixture. Use your hands to mix the butter into the dough until it resembles wet sand. Set aside. In a small bowl combine the egg, sour cream, heavy cream, orange juice, and vanilla. Add to the flour mixture and mix until the ingredients are just combined.
Shaping the Dough: Turn the dough onto a floured surface and shape into a 1 inch thick circle. Use a sharp knife or pizza cutter and cut into 8 pieces. Place them on a baking sheet 2-3 inches apart. Brush the tops of each scone with heavy cream and bake for 15-18 minutes or until they are golden brown.
The scones were easy to mix up. I added in both orange juice and orange zest to give them a burst of flavor.
While you can use a pastry cutter or forks to mix the butter into the scones I prefer to use my fingers. I feel like I can really mix the butter into the flour mixture with my fingers more than I can with utensils. The more you mix it into the flour without over mixing the more tender your scones will be.
I would not. Orange extract has a fake aftertaste and it won't give the same bright flavor. Fresh oranges are bright and flavorful and add so much to these scones.
Yes! You can use oranges, lemons, grapefruit, or even clementines. Simply replace the orange juice and zest with the juice and zest of another citrus fruit.
You can freeze the scones before baking. Make them and cut them into triangles. Place on a baking sheet and freeze for 1 hour. Wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months. When ready to bake remove from freezer and place on a baking sheet and allow to thaw. Bake as directed. You can also bake from frozen adding 4-6 minutes to the cooking time.
You can also freeze the scones after baking. Allow to cool completely. Place on a baking sheet and freeze for 1 hour. Wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months. When ready to eat heat up in an oven, thaw in the microwave, or let come to room temperature.
Once the scones begin to brown they come out of the oven. They need to cool completely before putting the glaze on.
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Don't skip the glaze. It adds a big burst of flavor to the scones. The sweet and tart flavor works well with the buttery scone.
You can put the glaze on in two ways. The first is by drizzling the glaze over top of the scones. The second is dipping the scone into the glaze.
These scones tasted amazing. They were tender and sweet with a subtle orange flavor. The glaze added a sweet and tart orange flavor as well.
They were really fresh and tasty. I enjoyed them for both breakfast and as an afternoon snack.
If you've tried my Orange Cream Scones or any other recipe on Hezzi-D's Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
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Orange Cream Scones are flaky, tender scones that have tons of fresh orange flavor and are topped with a sweet orange glaze.
In a large bowl mix together the flour, sugar, baking powder, salt, and
orange zest.
Turn the dough onto a floured surface. Shape into a 1 inch thick
circle. Using a sharp knife or pizza cutter cut the dough into 8 pieces.
Place the scones on a baking sheet 2-3 inches apart. Brush the tops of each scone
with heavy cream and sprinkle with coarse sugar if desired.
Recipe adapted from A Latte Food
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