Looking for the softest, most tender, melt-in-your-mouth, creamy Orange Scones? You found them! Serve these delicious scones at your tea party and I betcha the White Rabbit will be on time.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 scones
- Zest of 1 large orange
- 1/3 cup granulated sugar 63 g
- 2 cup all-purpose flour 260 g
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 4 oz unsalted butter cold & cubed, 113 g
- ½ cup dried fruits raisins & apricot, chopped
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- ⅔ cup heavy whipping cream 153 g
- Additional cream for brushing
- Turbinado sugar for topping
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add sugar and freshly grated orange zest to a medium mixing bowl and whisk together to release the essential oil, the sugar will turn a light orange color.
Sift flour and baking powder into the orange sugar mixture, add kosher salt and whisk to combine.
Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size. Fold in the chopped dried fruits.
Add egg, cream and vanilla extract to a small bowl, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.
Turn the dough out onto a well-floured board or countertop, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 3 - 4 times. Then shape the dough into a square about 1” thick. Cut into 8 triangles.
Place the scones on the parchment-lined baking sheet, brush the top and sides with extra cream, and sprinkle generously with turbinado sugar. Bake for 20 minutes until golden brown.
- This scone dough will spread, if you want it to be taller or spread less, you could freeze the dough after cutting it into 8 before baking or pat it out taller than 1”.
- This recipe makes 8 large scones, you can divide it into 12 smaller scones if you wish. Note that smaller scones will bake faster so you’ll need to adjust the baking time appropriately, about 15 minutes.
Serving: 91g | Calories: 348kcal