Orange Scones

Monday's sure can be a drag, especially coming off a busy weekend. I'm still recovering, and am just tired. My oldest finished math a little early and cranked out these delicious scones. We all enjoyed a tea break before Latin for one, math for another, and grammar for another.

Orange Scones

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 8 scones in a scone pan

Ingredients

For the scones:

• 1 1/2 cup all-purpose flour


• 1/2 cup granulated sugar


• 1/4 tsp kosher salt


• 2 tsp baking powder


• 6 Tbsp unsalted butter, cubed, softened


• 1 large egg


• 1/4 cup sour cream


• 1/4 cup orange juice


• 1/2 tsp vanilla extract


• 1 tsp orange zest

For the glaze:

• 1 cup powdered sugar (plus tiny more if need)


• 3 Tbsp orange juice


• 1 tsp orange zest


• 1 tsp nearly melted butter

Instructions

1. For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).


2. Add in egg, sour cream, orange juice, vanilla extract and orange zest. Combine completely.


3. Make a long roll with the dough, using additional flour to make it workable. Score in to 8 even sections.


4. Place one section in to each spot in your scone pan, trying to be careful to not overwork the dough.


5. Bake in a 350 degree oven for 25 minutes. Let cool in pan, separate out on to cooling rack set on top of wax paper.


6. For the glaze, whisk together the powdered sugar, orange zest and orange juice. Spoon orbrush glaze over each cooled scone, allow to set, about 15 minutes. Store in an airtight container for up to 4 days. ENJOY!