This scone is one of my husband’s favorite. He says they are soft and flakey, and every bite just seems to melt in your mouth. Friends tell me they love the flavor and taste of oranges.
I like the idea that I can make them ahead of time and freeze them. Just make up the dough and cut it into the shapes you want (circles, triangles, or squares). The dough freezes well, and you can freeze for up to 3 or 4 months. I like to double the recipe and freeze.
They are perfectly made fresh with the orange glaze for breakfast, brunch, afternoon tea, or as a boxed gift for a friend or neighbor.
Orange Scones with Orange Glaze
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon corn starch
- ½ teaspoon salt
- ⅓ cup sugar
- zest of one orange
- ½ cup cold butter (cubed or grated)
- 1 egg
- ½ cup sour cream
- Buttermilk for brushing tops of scones
- ½ cup confectioners sugar
- 2 tablespoons orange juice
- 1 tablespoon melted butter
- Preheat oven to 375° F
- Line a baking sheet with parchment paper. Set aside.
- In a medium bowl put flour, sugar, baking powder, cornstarch, salt and mix well. Set aside.
- In another small bowl whisk sour cream and egg until completely smooth. Set aside.
- In measuring cup stir sugar and orange zest together until zest is evenly distributed.
- Add to flour mixture and combine.
- Next, add frozen butter into mixture. Use your hands to work in butter until the mixture looks like a coarse meal.
- Gently stir in sour cream and egg mixture. Do not overwork the dough. Form a ball. The dough will be sticky but will come together as you form it.
- Place dough on lightly floured surface and pat into 8" circle and about ¾" thickness. Cut into 8 triangles (like a pizza). Place triangles on prepared baking sheet about 1" between each.
- Brush tops with buttermilk.
- Bake scones for about 15 minutes or until tops begin to golden and puff up. If baking scones from the freezer, bake for 20 minutes or until tops are golden brown and rise. Don't take them out too early or they will be too soft. Allow it to cool on a wire rack for 10 minutes.
- Mix all glaze ingredients together until smooth. If you want a thicker glaze, just add more confectioners sugar. Drizzle glaze on top of cooled scones.
- Scones are best served the day made but if you have leftovers, store in refridgerator. Best to eat within three days.
How to Freeze Scones
- Once you make up your dough, you can cut it into shapes and freeze them. I like to place the scone dough on a baking sheet lined with parchment paper before freezing. Once frozen overnight, place in a ziplock bag or freezer container and put back into the freezer. If stacking scone dough shapes on top of each other, place layers of parchment paper between layers.
- When ready to bake, place scone dough shapes on a baking tray lined with parchment paper. Let them come to room temperature and bake as directed in the recipe. You can also bake them frozen, but add about 3-5 minutes more for the bake time. Before baking, be sure to brush them with heavy cream, buttermilk, or egg wash. (this creates a golden color)
- You can also freeze scones after baking them, glazed or unglazed. Allow scones to cool at room temperature after baking them—place in a freezer-safe container or ziplock bag and place in the freezer.
- When ready to eat, you can microwave, reheat in the oven or allow them to come to room temperature.