What’s Cookin’ – Orange Scones

Since many of us were obsessed with all things British last week, I thought I would share a recipe for something British  – scones.  The scone is a small British quick bread of Scottish origin.

My favorite scone is the Orange Scone sold in a certain popular coffee shop chain.  I cannot justify buying high-priced coffee much less scones so I resorted to researching recipes until I came up with this version which I think comes very close to the those that I love from the coffee shop!

Orange scones ingredients.

Using fresh oranges is necessary because you will need the zest, but I have used orange juice out of a carton, too.  These oranges were huge and on sale, too!  They made this batch very orange-y.

You will need 1/2 cup of juice and 2 TB of zest for the scone batter, and you will need 2/3 cup of juice and 1 TB of zest for the glaze.

Preheat your oven to 350° F.  For the scones:

Combine your wet ingredients – orange juice, buttermilk, egg, and orange zest.  Set aside.

Sift the flour, sugar, baking powder, and salt into a large bowl.

Cut the cold butter into pieces into the dry ingredients.  It is very important to use cold butter and work quickly.  You do not want the butter to get soft.

Using a pastry blender or two knives, cut the butter into the dry ingredients until it resembles coarse crumbs.  Again, work quickly and do not allow the butter to get soft.

Add the orange juice mixture and mix together quickly just until combined.  The mixture will be crumbly.

Turn out onto a floured surface and knead gently several times just until all the dough holds together.  It will still be somewhat crumbly.  You should still be able to see some chunks of butter.

Roll into a rectangle.  Dough will be 1/2 to 3/4 inches thick.

Cut into 24 triangles.  Don’t be like me.  I just cut away and my scones end up being all different sizes.  I just say they are “rustic.”

Place the scones onto ungreased pans.  This is about the only time that I use airbake pans.  You can also use cookie sheets that are doubled up or pans with parchment paper.  You want these to bake, but not get browned – kind of like shortbread cookies.

Bake for 18 minutes, remove from oven, and gently place them onto cooling racks.  They will be tender, but they will firm up once they completely cool.

While the scones are cooling, prepare the glaze.

Put the powdered sugar, orange juice, orange zest, and salt into a glass dish and stir until smooth.  Add additional sugar or liquid until you reach the desired consistency.

Dredge the completely cooled scones in the glaze and allow to set completely.

I dredge the entire scone – top, bottom, sides – in the glaze and put back onto the cooling racks to set.  You may want to put some waxed paper under the racks since the glaze will drip off the scones.

These are very orange-y and yummy!

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