This is not my typical scone recipe, which like most scone recipes, is made with heavy cream. But I loved the idea of adding sour cream to an orange scone. I was still able to get the flakey layers that scones are known for.
These scones remind me of a Panera orange scone, which is my fav! The orange flavor is bumped up by adding some orange extract to the scones and the icing. I find that using just orange juice does not give it that true orange “punch” that I look for. There are some fine “natural” orange extracts in your local grocery store.
RECIPE FOR ORANGE SCONES
Ingredients:
* 1/2 c granulated sugar
* Zest of 2 med oranges
* 2 c all purpose flour
* 1 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 c unsalted butter, COLD
* 1/2 c sour cream
* 2 – 3 Tbsp heavy cream
* 1 large egg
* 1/2 tsp orange extract
Preheat oven to 375 degrees.
Line a baking sheet with parchment, and set aside.
In a small bowl, combine sugar and orange zest. Stir til well-combined. Set aside, to allow the orange flavor to infuse the sugar.
In a large bowl, combine flour, baking powder, baking soda, and salt. Toss together, and set aside.
In another small bowl, whisk together the egg, sour cream, 2 Tbsp of the heavy cream, and orange extract. Whisk together, and set aside. (the 3rd Tbsp of heavy cream can be added only if the dough does not come together below).
Take the large bowl with the dry ingredients, and pour in the orange and sugar mixture. Toss to combine.
Using a cheese grater, shred the stick of butter into the dry ingredients. Toss using a rubber spatula, PRESSING the mixture together til it resembles coarse crumbs. Gently fold in the egg mixture, again PRESSING the dough together. As indicated above, it the dough does not come together, you can add 1 more Tbsp of the heavy cream. Don’t overwork the dough. Stop working with it as soon as it comes together into a ball.
I like to make small scones, so I cut the dough in half. On a lightly floured surface, I press out both halves into 2 – 6″ circles, about 3/4″ thick. Cut each circle into 6 even pie-shaped pieces. This will give you a dozen small scones. If you prefer them larger, press the entire dough into a larger circle about 10″ or so, and cut into 8 even pieces.
Look at the yummy pieces or orange zest throughout the dough!
Place the scones on the prepared pan, about 1″ apart. Brush lightly with a little extra heavy cream.
Bake for about 18 – 20 min. They should be lightly browned on the bottom only, puffed, and lightly cracked. You will need to increase the time a bit if you made larger scones.
Allow to cool completely before adding the glaze.
ORANGE GLAZE
Ingredients:
* 2 Tbsp melted butter
* 1 c confectioner’s sugar
* 1 tsp orange extract
* 2 Tbsp fresh orange juice
Combine all ingredients in a small bowl, and whisk to combine til smooth. You can add more OJ or more sugar if needed to get the consistency you like. I like it on the thicker side, so it doesn’t all run off. Glaze each scone on a wire rack, over a piece of parchment to catch the drippings. Allow to dry, then store in refrigerator for 2 weeks, or freezer for up to 3 mo.
