Orange Scones

These Orange Scones are tender and flaky, with a wonderful fresh orange flavor ~ they’re a little bit of mid-winter luxury.

This wasn’t what I had planned for today.  I just posted a banana cake, and I don’t like to post two sweets in a row.  But my yesterday didn’t go so well.  An innocent visit to the dermatologist turned into an unfortunate encounter with a teeny tiny scalpel and some horrific flesh burning tools.  The result isn’t pretty, so I’m laying low.  I’m making do with what’s here in the kitchen, and besides, I need a little treat after my ordeal.

Oh, and I woke up to a 6:30 am call from my daughter who has just landed in Dublin for her spring semester study abroad.  Her chipper “Wanna Skype?” was music to my ears.  I made these scones as we chatted, and I have a feeling you’ll be seeing lots of dishes inspired by the emerald isle in the days to come.

Today I’m experimenting with cake flour and almond meal for an especially tender scone.  I love the result, it’s got a truly fluffy light interior.

Getting good citrus flavor into baked goods is always a challenge.  I call for the zest of not one, but two, oranges in an effort to amp it up.  And, as I’ve said before, pure orange extract is worth its weight in gold if you’re a citrus lover.   You can see just a hint of a golden citrus color from the fresh juice, and the flavor comes through nice and strong.

Orange Scones

Yield: makes 7-8 scones

Ingredients

  • 2 1/4 cups cake flour
  • 1 cup almond meal
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup (1 stick) cold unsalted butter, cut in pieces
  • zest of 2 oranges (use tangerines, blood oranges, any kind you like)
  • 1 large egg
  • 1/4 cup fresh orange juice
  • 1/2 cup cold buttermilk
  • 1 tsp orange extract
    glaze
  • 3/4 cup confectioner's sugar
  • 1/4 tsp pure orange extract
  • orange juice to thin (I used blood orange juice)

Instructions

  1. Set oven to 400F
  2. Put the dry ingredients into the bowl of a food processor and pulse to combine. Then drop in the butter and pulse about 20 times until the butter is incorporated and the mixture has a coarse crumb texture.
  3. Crack the egg into a glass cup measure and beat it. Add the zest and the rest of the wet ingredients and mix well. You should have a cup in total of liquid.
  4. While pulsing the food processor, pour in the liquid, and stop the machine just as the dough comes together.
  5. Turn the dough out onto a floured surface and knead in more flour if it is very wet and sticky.
  6. Gently roll or pat out the dough to about an inch thickness and cut into scones with a biscuit cutter.
  7. Put the scones on a parchment or silpat lined baking sheet and then into the freezer (or refrigerator) to chill while you clean up.
  8. Bake for about 15-18 minutes until risen and firm.
  9. Cool on a rack before glazing.
  10. To make the glaze, mix the sugar with the extract and enough juice to make a glaze. Drizzle over the cooled scones.
http://theviewfromgreatisland.com/orange-scones/

 

 

16 Comments

  • Reply
    Erin
    May 21, 2013 at 5:10 pm

    I made them this morning and they were fantastic! The dough was super sticky and I used my hand mixer since I do not have a food processor. I actually got 11 out of the recipe and I have to put them away now or I will eat a third one! Thank you so much for sharing!

  • Reply
    SavoringTime in the Kitchen
    January 13, 2013 at 4:12 pm

    Oh, I’m so sorry about that scalpel business! My husband had a similar encounter with a dermatologist recently. I’m happy these scones and a chat with your daughter set things right :) Beautiful scones!

  • Reply
    Patty
    January 11, 2013 at 4:30 pm

    Beautiful scones, I wish I had one for breakfast, oh well, sniff sniff;-)

  • Reply
    l o v e l y t h i n g s
    January 11, 2013 at 12:15 pm

    I love scones, I love orange…these look soooo good. Wish I had, not one, but two with my morning coffee!
    xo
    annie

  • Reply
    Heather Schmitt-Gonzalez
    January 11, 2013 at 11:51 am

    Just the terms scalpel and scraping make me cringe {shiver}. These scones, however, warm me right back up. Yum! (How is your daughter liking Dublin?)

  • Reply
    From Beyond My Kitchen Window
    January 11, 2013 at 10:48 am

    I wish I had one of your orange scones for breakfast this morning. The color of the glaze is gorgeous.

  • Reply
    Magnolia Verandah
    January 11, 2013 at 2:11 am

    And what’s wrong qwith two sweets in a row? Hope you are feeling better.

  • Reply
    Kate
    January 11, 2013 at 2:45 am

    Sounds like the perfect way to get my morning vitamin C. ;-)

  • Reply
    Kathy
    January 11, 2013 at 2:00 am

    These scones look fabulous…I would love to have one with my morning tea! Happy New Year, Sue!

  • Reply
    maisouiparis.com
    January 10, 2013 at 10:49 pm

    You’re killing me here! These sound wonderful. I’m afraid I will have to find out for sure.

  • Reply
    Averie @ Averie Cooks
    January 10, 2013 at 8:17 pm

    Sue omg that’s horrible about your derm visit and the procedures. I feel so bad for you. Ugh!!! I will gladly take 2 sweets in a row, especially these. Ive been wanting to bake with oranges & made something yesterday with lemon for next week’s posts. That glaze of yours..heavenly!

  • Reply
    Anonymous
    January 10, 2013 at 7:56 pm

    These look great….I made your banana poppy seed cake to rave reviews from the fam!!!!! Thanks..love your blogs!

  • Reply
    Amy @ Elephant Eats
    January 10, 2013 at 7:24 pm

    Mmm, I love anything orange. I bet these would be extra yummy with some choco chips thrown in ;)

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