Dad and Mummy are headed up to Whistler for the weekend and I wanted to send them off on their 7 hour drive with something tasty to snack on. I’d found an amazing scone recipe over at The Black Apple a few weeks ago and that sounded just right. I didn’t glaze them because they’re still warm and they need to make their trip in a ziplock baggie. Sweaty scones are definitely NOT attractive.
Glazed Orange Scones For Your Weekend Breakfasts
Recipe borrowed from Inside a Black Apple
(Makes about 8 medium sized scones)
Ingredients:
1 3/4 C flour
4 teaspoons baking powder
1/3 C white sugar
pinch salt
5 tablespoons cold unsalted butter, cut into 1/2″ chunks
1/2 C orange juice
1/4 c sour cream
1 egg
1 teaspoon milk
Zest of 1 orange
1. Preheat the oven to 400 degrees F/200 degrees C
2. Sift the flour, baking powder, sugar and salt into a large bowl. Add the butter using a pastry tool or your hands, until the mixture is crumbly and there are still pea-sized lumps of butter visible. Stir in the orange zest. Mix together 1/2 cup orange juice and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently just until blended. Do not over-do the blending.
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for around 12 minutes in the preheated oven, until the tops are just golden brown. Transfer to rack to cool.
5. Once cool, you can leave them be or glaze them as I did. To make the glaze, I combined about 1/2 orange juice, the zest of 1 orange, and about 1/2 an orange cut into small chunks. I simmered the mixture lightly for about 10 minutes, and then took it off the heat and allowed to cool. Once cool, add confectioner’s sugar until it reaches a good glazing consistency, and stir til’ smooth.
6. Squirrel away any that remain in a tightly sealed container at room temperature.