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Orange Cream Scones with Citrus Glaze Recipe

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3.8 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Description

These Orange Cream Scones with Citrus Glaze are tender, flaky, and bursting with bright citrus flavor. Infused with fresh orange zest and a hint of cardamom, these scones are enriched with heavy cream and finished with a sweet, tangy glaze that perfectly balances their buttery richness. Ideal for a special breakfast or afternoon tea, they bake to a golden perfection with a soft crumb and delicate crunch.

Ingredients

Scone Dough

  • 2 1/2 cups (315 grams) unbleached all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon (12 grams) baking powder
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 2 tablespoons (12 grams) orange zest (about 2 oranges)
  • 8 tablespoons (113 grams) unsalted butter (frozen)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups heavy cream (cold)

Egg Wash

  • 1 large egg
  • 2 teaspoons heavy cream or milk

Orange Glaze (Optional)

  • 1 cup (120 grams) powdered sugar (sifted)
  • Orange zest
  • 2 teaspoons orange juice
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2-3 teaspoons heavy cream or milk
  • 1/16 teaspoon kosher salt

Instructions

  1. Make the Scone Dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, kosher salt, and ground cardamom until well combined. Add the fresh orange zest and toss to evenly distribute the citrus flavor.
  2. Incorporate the Butter: Grate the frozen unsalted butter into the dry ingredients using the large holes on a box grater. This helps ensure the butter is evenly distributed for flakiness.
  3. Add Cream and Vanilla: Stir the vanilla extract into the cold heavy cream. Pour this mixture into the dry ingredients and gently mix with a rubber spatula until just combined. The dough will appear shaggy with some flour still visible.
  4. Fold the Dough: Transfer the dough onto a floured surface and use a dough scraper to gather it together. Flour your hands, then use the palm to flatten the dough into a rectangle. Perform a tri-fold: fold the top third toward the center, then fold the bottom third over the top. Rotate the dough 90 degrees, press lightly into a rectangle, and repeat the tri-fold once more to develop layers.
  5. Shape and Chill: Shape the dough into an 8-inch circle. Cut the circle into 8 wedges and place them on a tray or board that fits in the refrigerator. Chill the scones for 1 hour to firm up and develop texture.
  6. Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (205°C). Line a half-size baking sheet with parchment paper to prevent sticking and ensure even baking.
  7. Prepare Egg Wash: Whisk together the large egg and heavy cream or milk. This wash will give the scones a beautiful golden sheen.
  8. Brush and Bake: Arrange the chilled scone wedges on the baking sheet. Lightly brush the tops with the egg wash. Bake for 15 minutes, until the scones have risen, turned golden brown, and reach an internal temperature of 204°F (95.5°C).
  9. Cool Scones: Remove the scones from the oven and let them rest on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely or serve warm as preferred.
  10. Optional Glaze Preparation: In a small mixing bowl, combine powdered sugar and orange zest. Stir in orange juice, lemon juice, and vanilla extract until smooth. Add heavy cream or milk one teaspoon at a time to reach desired glaze consistency, then stir in a pinch of kosher salt.
  11. Glaze and Serve: Once scones have cooled to room temperature, spread the citrus glaze over the tops. Serve immediately for a sweet, glossy finish that enhances the orange flavor.
  12. Storage: Store any cooled leftover scones in an airtight container at room temperature for 3-4 days to maintain freshness.

Notes

  • Using frozen butter and cold cream is key to achieving flaky layers in the scones.
  • Do not overmix the dough; a slightly shaggy texture ensures tenderness.
  • The tri-fold technique creates layers for a light, flaky crumb.
  • The optional citrus glaze should be applied only after the scones have cooled to prevent melting.
  • Scones can be enjoyed plain, with butter, lemon curd, or your preferred spread.
  • For best results, use fresh, unwaxed oranges for zesting.
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/orange-cream-scones-with-citrus-glaze-recipe/