Orange Glazed Scones Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to the scones and helps with browning.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones by balancing sweetness.

Butter: Adds richness and flakiness to the scones.

Heavy cream: Contributes to the tender texture and richness of the scones.

Egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Enhances the flavor with a sweet, aromatic note.

Orange zest: Provides a fresh, citrusy flavor to the scones.

Powdered sugar: Used for the glaze, adding sweetness and a smooth texture.

Orange juice: Combines with powdered sugar to create a tangy glaze.

When making scones, it's crucial to handle the dough as little as possible to ensure a tender texture. Overworking the dough can lead to tough scones. Use a light touch when kneading and shaping the dough. Additionally, when cutting in the butter, aim for pea-sized pieces to create a flaky texture. This technique allows the butter to melt during baking, creating pockets of steam that contribute to the scones' flakiness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• sugar - Substitute with honey: Honey adds moisture and a different sweetness profile, but reduce the liquid in the recipe slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor but works similarly in baking.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• heavy cream - Substitute with coconut cream: Coconut cream is a good non-dairy alternative that maintains richness.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water for a vegan alternative.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the scones.

• orange zest - Substitute with lemon zest: Lemon zest offers a similar citrus aroma and flavor, though it will change the overall taste profile.

• powdered sugar - Substitute with granulated sugar blended into powder: Blend granulated sugar until fine to mimic powdered sugar.

• orange juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it will alter the taste slightly.

• To keep your orange glazed scones fresh and delightful, store them in an airtight container at room temperature. This will maintain their soft texture and keep them from drying out for up to two days.

• If you want to extend their freshness, place the scones in the refrigerator. Wrap each scone individually in plastic wrap or aluminum foil before placing them in the container. This method will keep them fresh for up to a week.

• For those who love to plan ahead, freezing is a fantastic option. First, allow the scones to cool completely. Then, wrap each scone tightly in plastic wrap to prevent freezer burn. Place the wrapped scones in a resealable freezer bag, removing as much air as possible before sealing.

• When you're ready to enjoy your orange glazed scones, thaw them at room temperature for a few hours or overnight in the refrigerator. To bring back their freshly baked warmth, pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes.

• If you prefer a quicker method, you can also microwave the scones on a low setting for 20-30 seconds. However, be cautious as microwaving can sometimes make them slightly chewy.

• For the glaze, if you plan to freeze the scones, it's best to apply it after thawing. This ensures the glaze remains smooth and visually appealing. Simply whisk together powdered sugar and orange juice again, and drizzle over the warmed scones for that fresh, citrusy finish.

• Preheat your oven to 300°F (150°C). Place the scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10 minutes or until they are warmed through. This method helps maintain their delightful texture.

• For a quick fix, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for about 20-30 seconds. Be cautious not to overheat, as this can make them chewy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the scones in the basket, ensuring they are not touching. Heat for 3-5 minutes. This method can help retain the scones' crisp exterior.

• For a stovetop approach, use a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method gently warms them while keeping the outside slightly crisp.

• If you prefer a toaster oven, set it to 300°F (150°C). Place the scones on a baking tray and cover with foil. Heat for about 10 minutes. This method is great for small batches and keeps the scones from drying out.

• Oven: Used to bake the scones at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the scone wedges on for baking.

• Parchment paper: Lined on the baking sheet to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Utilized to mix the dry ingredients and also to whisk the wet ingredients together.

• Pastry cutter: Helps to cut in the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Separate bowl: Used to whisk together the wet ingredients like heavy cream, egg, vanilla extract, and orange zest.

• Measuring cups: Essential for accurately measuring the flour, sugar, and other ingredients.

• Measuring spoons: Used for precise measurement of smaller quantities like baking powder, salt, and vanilla extract.

• Floured surface: A clean surface dusted with flour to prevent the dough from sticking while kneading.

• Knife: Used to cut the dough into 8 wedges.

• Wire rack: Allows the scones to cool evenly after baking.

• Small bowl: Used to mix the powdered sugar and orange juice for the glaze.

• Spoon: Helps in drizzling the glaze over the cooled scones.

Prepare ingredients in advance: Measure and cube the butter, zest the orange, and whisk the dry ingredients the night before to streamline the process.

Use a food processor: Quickly blend the cold butter into the flour mixture using a food processor for a faster, more uniform texture.

Chill the dough: If time allows, chill the dough for 10 minutes before cutting into wedges to make it easier to handle.

Pre-mix the glaze: Combine powdered sugar and orange juice while the scones bake, so it’s ready to drizzle once they cool.