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Orange Scones

Course: Breads & Rolls, Breakfast
1st Gen Author: Emily Hansen

Ingredients

Scones:

  • 2 cups flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 1 tsp grated orange zest
  • 12 tbsp frozen butter, grated

Maple-Orange Glaze

  • 1 3/4 cups powdered sugar
  • 1 tsp grated orange zest
  • 3 tbsp butter, melted
  • 3 tbsp fresh orange juice
  • 1 tsp vanilla
  • 1/2 tsp maple syrup

Instructions

  • Preheat the oven to 400 & line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda & salt. Set aside.
  • In a small bowl, lightly whisk the egg. Whisk in the sour cream. Set aside.
  • In another small bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using your fingers or a pastry blender, blend until the mixture is pebble-like. Stir in the egg/sour cream mixture until the dough forms a ball (use your hands if it's easier). Divide the dough in half.
  • Place one dough portion on a lightly floured surface & press it into a 6-inch round. (it should be about 3/4 to 1 inch thick). Cut the round into 6 wedges. Arrange the wedges 1 inch apart on the prepared baking sheet. Repeat with second dough portion.
  • Bake until golden, 13 to 15 minutes. Cool on the baking sheet for 5 minutes, then transfer the scones to a wire rack set on a baking sheet.
  • Meanwhile, make the maple-orange glaze. In a medium bowl, stir together the powdered sugar and orange zest. Stir in the melted butter, orange juice, vanilla & maple syrup, mixing until smooth.
  • Spoon the glaze over the scones. Serve the scones warm or at room temperature. Once glazed, the scones are best eaten the same day. Store unglazed leftovers in an airtight container at room temperature for up to 3 days.

Notes

** This recipe is actually very versatile! I have left the orange and maple flavoring out and made these plain scones very successfully. I've also substituted pumpkin for the sour cream, omitted the orange and added chopped & toasted pecans and topped with maple glaze. Yum!!
***As written, this is from Joanna Gaines Magnolia Cookbook.