These orange scones will have all of you ‘citrus-over-chocolate’ people humming with delight! This recipe combines the perfect amount of sweet with the genuine flavor of real orange, pleasingly enhanced with a luscious kiss of glaze. It’s happiness going around in your mouth I tell ya’…that’s what it is! 🙂
There’s a restaurant chain called Panera, that carries a scone very similar in taste. Whenever I choose a breakfast pastry from Panera, this is the flavor I go for. I love it so much that I set out to find a copycat recipe and though I found something close online, I’ve altered it to make it quite a bit easier. So grab a couple of oranges and get in your kitchens. I promise, you won’t be disappointed with this one!
Scones store well in an airtight container for up to two days. They also freeze well.
1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into cubes
1/2 cup Sour Cream
1 large egg
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice
a touch of orange zest (optional)
Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In the work bowl of a food processor, add flour, baking powder, baking soda and salt and pulse about 6-7 times until combined. Add the sugar and orange zest and pulse another 6 times or so until all is combined evenly.
Add butter and pulse 6-8 short pulses or until mixture feels like it still has little tiny bits of butter throughout but is not completely incorporated.
Dump mixture into a large bowl.
In a small bowl, whisk the sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky at first, but as you press, the dough will come together.
Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 12 to 15 minutes. (Start checking on the early side as oven temps vary.)
Cool for 10 minutes and prepare the glaze.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I go for the double dip.