Orange Scones are a flakey breakfast pastry topped with a sweet orange glaze, these classic tea time treats are out of this world delicious!
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.
- 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
- 3/4 cup confectioner's sugar
- 1/4 tsp pure orange extract
- orange juice to thin I used blood orange juice
- Set oven to 400F
- 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.
- 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.
- While pulsing the food processor, pour in the liquid, and stop the machine just as the dough comes together.
- Turn the dough out onto a floured surface and knead in more flour if it is very wet and sticky.
- Gently roll or pat out the dough to about an inch thickness and cut into scones with a biscuit cutter.
- Put the scones on a parchment or silpat lined baking sheet and then into the freezer (or refrigerator) to chill while you clean up.
- Bake for about 15-18 minutes until risen and firm.
- Cool on a rack before glazing.
- To make the glaze, mix the sugar with the extract and enough juice to make a glaze. Drizzle over the cooled scones.