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Orange Cream Scones with Citrus Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 45 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Orange Cream Scones with Citrus Glaze are tender, flaky, and bursting with fresh orange flavor. Made with fragrant cardamom and finished with a bright, tangy glaze, they make a perfect breakfast treat or afternoon snack. The scones are enriched with cold heavy cream and butter for a rich texture, baked to a golden perfection, and topped with a luscious orange-lemon citrus glaze that adds just the right amount of sweetness and zest.

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 cups heavy cream (cold)
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 2 teaspoons heavy cream or milk (for egg wash)

Orange Citrus Glaze (Optional)

  • 1 cup (120 grams) powdered sugar (sifted)
  • Orange zest (from a section of the orange)
  • 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 (a pinch)

Instructions

  1. Make the Scone Dough: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, kosher salt, and ground cardamom until well combined. Add the orange zest and toss to distribute evenly. Using the large holes of a box grater, grate the frozen unsalted butter into the dry ingredients and mix gently to combine.
  2. Add Cream and Vanilla: Measure out the cold heavy cream into a 2-cup measuring cup and stir in the vanilla extract. Pour this cream mixture into the dry ingredients. Use a rubber spatula to mix everything together until just blended, leaving the dough shaggy and slightly floury.
  3. Knead and Fold Dough: Turn the dough out onto a floured work surface, using a dough scraper to transfer it completely. Flour your hands and use your palm to smear and then gather the dough into a rectangle. Perform a tri-fold by folding the top third toward the center, then the bottom third over the top. Rotate the dough 90 degrees, press lightly into a rectangle, and repeat the tri-fold once more.
  4. Shape and Chill Dough: Form the dough into an 8-inch diameter circle. Cut this circle into 8 equal wedges. Arrange the wedges on a board or tray that can fit into the refrigerator and chill the scones for 1 hour to firm up.
  5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a half baking sheet with parchment paper to prevent sticking.
  6. Apply Egg Wash: In a small bowl, whisk together the large egg and 2 teaspoons of heavy cream or milk. Brush this egg wash over the tops of the chilled scones for a glossy finish.
  7. Bake the Scones: Place the scones on the prepared baking sheet and bake in the preheated oven for 15 minutes or until golden brown and risen. Use an instant-read thermometer to ensure the internal temperature reaches about 204°F, confirming they are fully cooked.
  8. Cool the Scones: Remove the scones from the oven and allow them to sit on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely. This step is important if you plan to add the glaze.
  9. Serve: Serve the scones warm with butter, lemon curd, or plain. If glazing, wait until the scones have cooled to room temperature before applying the glaze to prevent it from melting off.
  10. Make the Orange Citrus Glaze (Optional): In a small bowl, combine powdered sugar with fresh orange zest. Add orange juice, lemon juice, and vanilla extract, mixing well. Gradually add heavy cream or milk one teaspoon at a time until the glaze reaches your desired consistency. Stir in a pinch of kosher salt to balance flavors.
  11. Apply Glaze: Spread the citrus glaze evenly over the cooled scones just before serving.
  12. Storage: Store any leftover cooled scones in an airtight container at room temperature for 3 to 4 days to maintain freshness.

Notes

  • Make sure the butter is frozen before grating to create flaky layers in the scones.
  • Do not overmix the dough; a shaggy dough ensures tender scones.
  • Cold cream and chilled dough help achieve a light, fluffy texture.
  • Let scones cool before glazing to prevent the glaze from melting and running off.
  • The orange glaze is optional but adds a wonderful bright flavor and sweetness.
  • Scones can be served warm or at room temperature.
  • Use an instant-read thermometer to ensure proper doneness and avoid underbaking.
  • Store scones in an airtight container at room temperature for up to 4 days or freeze for longer storage.

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