Oranges may be a Winter fruit, but they make such wonderful Summery baked goods like Orange Cream Scones with Orange Butter Glaze. You’ll notice I have quite a few scone recipes on this site (Search for “scones” and you’ll get a plethora of terrific recipes). They’re one of my very favorite breakfast choices!
These scones have a great, tender texture and the thick buttery orange glaze adds a bit of delicious decadence. A true companion to your morning coffee or tea.
I didn’t get great photos of the scones, but they’re so wonderful that I had to post them for you. Remember to use ultra cold butter and don’t work the dough too much so they won’t be tough.
You can make them wedge-shaped or traditional round biscuit-shaped scones. Just don’t forget the glaze. Oh, that glaze.
Put these in your recipe box/list/book/computer file to make soon. They’re delicious and utterly wonderful scones. You probably have all of the ingredients in your pantry, so go…. make them now.
These are slightly adapted from A Latte Food’s website – thanks to Michelle for this great recipe!
- 2 C all-purpose flour
- 1/3 C sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- zest from one large orange
- 1/2 C (one stick) cold butter, cubed
- 1 large egg
- 1/4 C sour cream
- 1/4 C heavy cream, plus extra for brushing on scones
- 3/4 tsp vanilla
- 4 tbsp butter, melted
- 1 1/2 to 2 C powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp freshly squeezed orange juice
- 2 drops orange extract
- Preheat your oven to 400°. Line a cookie sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, salt, and orange zest. Cut in cubed butter and mix the dough with your hands or a pastry cutter until the butter is thoroughly mixed in and the butter is about the size of peas. The dough will be crumbly.
- In a small bowl, whisk together the egg, sour cream, heavy cream and vanilla extract. Pour the wet ingredients into the flour mixture and stir until just combined.
- Flour your counter or marble and turn out the dough onto it. Pat the dough into a circle, about 1" thick (no thinner or they'll be tough). Cut into 8 triangles and place on pan leaving about 2" between each, or into circles with a cutter if you prefer.
- Brush the tops of the scones with a little heavy cream and bake them for 13-14 minutes until the bottoms are just golden brown, turning the pan once during baking.
- Place the scones on a rack and cool completely. Mix together the melted butter, 1 1/2 C of the powdered sugar, the vanilla, orange juice, and orange extract. Whisk until smooth. If too thin, add more powdered sugar - you'll want it to pour, but be a little thick.
- Place the used parchment paper under the rack and brush the glaze over each scone, covering the tops and sides completely with a thick layer. Let glaze harden before storing in an air tight container for up to 3 days.
Tips and Stuff:
Make sure the zest is only the orange part of the orange - the white (pith) will be bitter.
If you prefer, instead of the orange extract use a 1/2 teaspoon more of orange zest in the glaze.
Don't over work the dough - you don't want the scones to be tough. Start checking them at 13 minutes so the tips of the scones won't burn.
Nutrition Information:Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 569Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 541mgCarbohydrates: 102gFiber: 2gSugar: 61gProtein: 7g
Nutrition Values are Approximate