Orange Zest Scones

March 25, 2018

 

 

 

I was hosting a family brunch today and at the last minute I thought I should have something for everyone to nibble on while I was finishing up brunch stuff in the kitchen.  I went to the Internet in search of scone recipes and found this one from Magnolia.  I had all of the ingredients on hand and the photo looked delectable.  They did not disappoint.  My grands each ate two!  For a melt in your mouth moment you have to try these. Makes 12 scones.  Enjoy.

 

 

Ingredients

2 cups all-purpose flour

1½ cups baking powder

½ tsp. baking soda

½ tsp. salt

1 egg

¾ cup sour cream

½ cup sugar

1 tsp. orange zest

¾ cup unsalted butter, cut into squares and frozen

1 recipe for Maple-Orange Glaze

 

Directions

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  In a large bowl stir together the flour, baking powder, baking soda and salt.  In a small bowl lightly beat the egg.  Whisk in sour cream.  In another bowl combine sugar and orange zest.  Using the back of a spoon, work zest into sugar until well combined; stir into flour mixture.  Add butter to flour mixture; using your fingers or a pastry blender (I used my food processor), blend in butter until mixture is pebble-like. Stir in sour cream mixture until dough starts to come together and forms a ball.  Divide dough in half.

 

Place one dough portion on a lightly floured surface and press into a 6-inch circle (it should be about ¾ to 1 inch thick).  Cut circle into six triangles.  Arrange triangles 1 apart on the prepared baking sheet.  Repeat with second dough portion.

 

Bake 13-15 minutes or until golden.  Cool on baking sheet 5 minutes.  Transfer scones to a wire rack.  While scones are cooling, make Maple-Orange Glaze.  Spoon glaze over scones.

 

Maple-Orange Glaze

 

In a bowl stir together 1¾ cup powdered sugar and 1 tsp. orange zest.  Stir in 3 Tbsp. melted butter, 3 Tbsp. orange juice,  1 tsp. vanilla and ½ tsp. pure maple syrup until smooth.

 

To print recipe Click Here 

 

 

 

 

 

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© 2016  by Baked by Bobi

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