Fresh Orange Scones
This Fresh Orange Scone Recipe is the perfect blend of orange and cranberries and a creamy, moist dough. Cold shredded butter and minimal handling of the dough is the key to a fluffy English scone. Orange zest and juice is a delicious pair to cranberries.
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 people
- 2 cups all-purpose flour plus more for working the dough
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 large egg
- 3/4 cup Greek yogurt
- 1 tbsp orange zest
- 1/2 cup sugar
- 12 tbsp butter chilled and grated
- 3/4 cup cream cheese room temp
- 1/4 cup butter softened
- 1 tsp vanilla extract
- 2 1/4 cup powdered sugar
- 1/4 cup orange juice plus 2 tablespoons
- 1 tsp orange zest
- 4 tbsp raw sugar if you opt not to use a glaze top with raw sugar instead
Preheat the oven to 400 degrees F. Next, line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
In a small bowl, lightly whisk the egg. Whisk in Greek yogurt and set aside.
In another bowl, place the sugar and orange zest together. Using the back side of a spoon combine the sugar and orange zest.
Stir the sugar mixture in with the flour mixture.
Add the frozen shredded butter and blend with a pastry blender until mixture is like little pebbles.
Stir in the egg/yogurt mixture into the dough until it forms a ball.
Divide dough in half.
Place one portion on a lightly floured surface and press it into a 6-inch round. It should be about an inch in thickness.
Cut the round into 6 wedges and place on lined cookie sheet.
Repeat this with your other portion of dough.
Bake for about 13-15 minutes and until golden. Cool on baking sheet for 5 minutes and then transfer to a wire rack.
Meanwhile, make the glaze.
Blend cream cheese and butter until well blended.
Add sugar and then vanilla.
Next, add the fresh orange juice until the glaze is a tiny bit soft and runny.
Glaze scones and eat them while they are fresh.