Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp orange zest (from 1–2 oranges)
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp orange juice (freshly squeezed)
For the Orange Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp orange juice
- 1/2 tsp orange zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
- Cut in butter: Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a separate bowl, whisk together the cream, egg, vanilla, and orange juice.
- Form the dough: Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix.
- Shape scones: Turn dough onto a floured surface. Pat into a 1-inch thick circle and cut into 8 wedges. Transfer to prepared baking sheet.
- Bake: Bake for 15–18 minutes or until scones are golden brown on the edges. Let cool on a wire rack.
- Make the glaze (optional): Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled scones.
Would you like a version with dried cranberries, white chocolate chips, or a gluten-free option?