Monday, July 4, 2011
Yields 16 scones
1 3/4 cup flour
4 teaspoons baking powder
1/4 cup white sugar
Zest of 1 orange *
Pinch of salt
5 tablespoons cold unsalted butter, cut into small chunks
1/2 cup freshly squeezed orange juice **
1/4 cup sour cream
To brush on:
1 tablespoon milk
Preheat oven to 400 degrees F.
In a large mixing bowl, whisk flour, baking powder, sugar, orange zest, and salt. Add the butter using a pastry tool (or your hands) and mix until the mixture is crumbly with pea-sized chunks. Stir in the orange juice and sour cream until just blended. Do not overmix or it will result in tough scones.
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into an 7-in. circle. Beat egg and milk together and brush on each scone.
Cut each circle into eight wedges. (I use my pizza wheel). Separate wedges and place on a
parchment-lined baking sheet. Let scones rest for 10 minutes before baking.
Bake at 400° for 10-15 minutes or until lightly browned. Cool until room temperature before glazing.
1/2 cup powdered sugar
1 tablespoon orange juice
In a small bowl, combine powdered sugar and orange juice until smooth. If too thick, add more orange juice until it is smooth. Spoon over scones.
*if you use Cuties or Clementine oranges, use the zest of 2 of them. I found out that the peel comes off the orange when zesting them and it was very hard to do. If you don't know what zest is, just rub the orange on the fine cut side of a cheese grater. It leaves behind a fine mess of orange stuff.
**I did not want to use freshly squeezed orange juice so I just used the OJ from the fridge. I decided to use the Simply Orange brand with Pineapple for both the scone and the glaze and they turned out great! Enjoy!