Orange Scones with Orange Glaze

Topped with a sweet orange glaze, Orange Scones are sweet, tangy and tender. They are the best breakfast or afternoon snack with a cup of tea.

Orange Scones:
⅓ cup sugar
2 medium oranges, freshly zested
2 cups all-purpose flour, unbleached
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. sea salt
8 Tbsp. unsalted butter, frozen
½ cup sour cream
1 large egg

Orange Glaze:
3 Tbsp. unsalted butter, melted
1 cup confectioners' sugar, sifted
½ tsp. pure vanilla extract
2 Tbsp. orange juice, freshly squeezed

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Adjust oven rack to lower-middle position. Line a baking sheet with parchment paper.

In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.

Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.

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 first, but as you press, the dough will come together.

Place on a lightly floured surface and pat into a 7" circle about ¾" thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1" apart. Bake until golden, about 15-17 minutes. 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.

Makes 8 scones.

Cook's Notes: Scones store well in an airtight container for up to two days.