In the Summertime, I like to serve these scones with a cold, refreshing drink like this Orange Lemon Shake-up. You’ll love these two citrusy treats paired together! You can find the Shake-up recipe here.
Glazed Orange Scones
For the scones:
- 2 1/2 cups all-purpose flour
- 4 tablespoons sugar divided
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup butter
- 2 eggs beaten
- 1 cup whipping cream divided
- 2 teaspoons orange peel finely shredded
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons orange juice
- Preheat oven to 400F. In a large bowl, combine flour, 2 tablespoons of the sugar, baking powder, and salt. Using a pastry blender (or fork), cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and set aside.
- In a medium bowl, combine eggs, ¾ cup of whipping cream, and orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir until just moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing for 10-12 strokes or until dough is nearly smooth.
- Divide dough in half.
- Pat or lightly roll each dough half into 6" circles. Cut each circle into 6 wedges. Place dough wedges 2" apart on an ungreased baking sheet. Brush scones with remaining ¼ cup whipping cream and sprinkle with remaining 2 tablespoons sugar. Bake 12-14 minutes or until golden.
- Remove from baking sheet onto a rack.
- In a medium bowl, combine powdered sugar, vanilla, and 1 tablespoon of the orange juice. Stir in remaining orange juice, 1 tablespoon at a time, to reach desired drizzling consistency.
- Drizzle warm scones with glaze and serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.