Orange Scone Recipe
A delicious Orange Scone Recipe that brings a burst of citrus flavor to your breakfast or tea time! These scones are fluffy, light, and perfect for any occasion. Enjoy them warm with a drizzle of glaze for a delightful treat!
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 2 cups All-purpose flour
- 4 tsp Baking powder
- 1 tsp Salt
- 1/4 cup Granulated sugar plus more for topping
- 1/3 cup Shortening
- 1 large Egg
- 3/4 cup Heavy cream plus more for topping
- 1 tsp Vanilla extract
- 1 tsp Orange extract
- 1 whole Orange zest reserve some for topping
- 3/4 cup Confectioner's sugar
- 1 tbsp Orange juice freshly squeezed plus more as needed
Instructions
- Preheat your oven to 400°F (approximately 200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. This step is crucial for ensuring even baking and easy cleanup.
- In a large bowl or the bowl of a food processor, measure out 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Mix these dry ingredients together until well combined.
- Add 1/3 cup of shortening to the dry mix. If using a food processor, pulse until the shortening is dispersed into tiny chunks. If you're mixing by hand, use a pastry cutter or a fork to blend until it resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg, 1 teaspoon of vanilla extract, 1 teaspoon of orange extract, and 3/4 cup of heavy cream. Whisk these ingredients until just combined.
- Pour the wet ingredients into the dry mixture. Pulse the food processor or mix with a spatula until the dough starts to come together. Be careful not to overmix; it’s okay if there are a few dry spots.
- Dump the dough onto a well-floured surface and gently press it into an 8 to 10-inch circle, about 1 inch thick. This will create an even surface for cutting.
- Using a sharp knife, cut the dough into 8 triangles, similar to cutting a pie. Be sure to cut all the way through for even baking.
- Transfer the dough triangles onto the prepared baking sheet. Brush the tops with a little extra cream and sprinkle with more sugar for a sweet, crunchy topping.
- Bake in your preheated oven for about 15 minutes, or until the bottoms are lightly golden. Keep an eye on them, as baking times can vary.
- While the scones are cooling, make the glaze. In a small bowl, whisk together 3/4 cup of confectioner's sugar and 1 tablespoon of freshly squeezed orange juice. Adjust the consistency with more juice as needed, until it reaches your desired thickness.
- Once the scones are cool, drizzle the glaze over the tops and sprinkle with reserved orange zest. Serve and enjoy your delicious Orange Scone Recipe!
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.
- 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.