Ingredients
Method
- 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.
Notes
Scones go well with our Lemon Curd and Sweet Cream Recipe.