Easy Glazed Fresh Orange Scones

Ingredients

For the Scones:

• 1 ¾ cups all-purpose flour (organic unbleached preferred)
• ¼ cup granulated sugar (up to ½ cup for sweeter scones)
• 2 tsp baking powder (1 ½ tsp for high altitude)
• ¼ tsp kosher salt
• 4 tbsp salted butter (cold; grated or cut into small cubes)
• ½ cup heavy cream (more if needed for high altitude)
• 1 tsp vanilla bean paste (or vanilla extract)
• 1 large egg (room temperature)
• 1 tbsp orange zest (from one large navel orange)
• 1-2 tbsp fresh orange juice

For the Orange Vanilla Butter Glaze:

• 1 cup powdered sugar
• ½ tsp vanilla bean paste (or vanilla extract)
• 1 tbsp butter (melted)
• Zest of 1 orange
• ½ orange (juiced; add more as needed for consistency)

Instructions

1. Prepare Baking Sheet:

• Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

3. Incorporate Butter:

• Add frozen, grated butter to the flour mixture. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients:

• In a separate bowl, whisk together heavy cream, vanilla bean paste, egg, orange zest, and orange juice.

5. Form Dough:

• Make a well in the center of the dry ingredients. Pour in the wet mixture and gently mix with a fork until the dough just comes together, forming a shaggy dough. If too dry, add a splash of orange juice or cream.

6. Shape and Cut Dough:

• Turn dough onto parchment-lined baking sheet. Form into a disc about ½ – ¾-inch thick. Cut into 8 wedges. Separate slightly.

7. Chill Dough:

• Freeze or refrigerate the scones for 10-30 minutes. Preheat oven to 400°F (204°C).

8. Bake:

• Bake for 13-15 minutes until lightly golden brown. Remove from oven and cool on a rack.

9. Glaze Scones:

• Mix powdered sugar, orange zest, melted butter, vanilla, and enough orange juice to achieve a smooth, pourable consistency.
• Once scones are cool, dip the tops into the glaze. Place back on the rack to set.

Storage

• Store scones in an airtight container for up to 5 days.
• To freeze, wrap well and freeze for 3-4 months. For best results, freeze un-glazed scones.

Tips

• Make-Ahead: Freeze unbaked scones for up to 4 months. Bake from frozen, adding extra time if needed.
• Mini Scones: Divide dough into two portions and shape into smaller discs for mini scones. Bake for about 12 minutes.
• Glaze Consistency: Adjust with orange juice to get a thick yet pourable consistency. Add more powdered sugar if needed.
• Leftover Glaze: Drizzle extra glaze on scones with a spoon or spatula if desired.

Baking Tips for Perfect Scones

1. Cold Butter: Use cold, grated butter to keep the dough light.
2. Real Butter: Use high-quality real butter for best results.
3. Cold Cream: Keep cream cold; do not use room temperature.
4. Do Not Overwork: Mix until just combined to avoid tough scones.
5. Use a Pastry Cutter: To keep the dough cool and mix butter efficiently.
6. Add Liquid Gradually: Only add enough liquid to bring the dough together.
7. Shape Carefully: Use parchment paper to shape the dough and prevent mess.
8. Chill Before Baking: Chill scones to firm the butter and improve texture.

Enjoy your delicious Orange Scones!

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