These Orange Scones are a perfect addition to breakfast or a teatime snack. The orange zest and juice give the scones a light and refreshing flavor. There is also an extra bit of sweetness from the orange-flavored icing drizzled over the tops.
I used Cara Cara navel oranges for the first time while making these scones and they are now a favorite of mine. I had never heard of them before and was wonderfully surprised when I cut into them and saw the beautiful red coloring. I love the extra complexity of flavor they brought to the scones. The Cara Cara orange was first found in 1976 in the Hacienda de Cara Cara in Venezuela. They are a cross between the Washington and Brazilian Bahia navels. They are sweet, low in acidity, and seedless. The skin is similar to other navel oranges, but the flesh is a deep pinkish red.
A scone is a quick bread originating in Scotland. It is a popular accompaniment to tea throughout the United Kingdom. There are a few ways to pronounce the word. The two most common pronunciations, depending on the regional dialect, have scone rhyming with gone or bone. Scones were originally baked in large round loaves, then cut and served in triangular pieces. They are now most often formed into triangles, squares, or circles before baking.
Adapted from Pastry Affair
1 3/4 cups flour
1/4 cup sugar
4 teaspoons baking powder
zest of 1 orange
pinch of salt
5 tablespoons unsalted butter, chilled
1/2 cup orange juice
1/4 cup sour cream
1 tablespoon milk
1/2 cup powdered sugar
1 tablespoon orange juice
Preheat oven to 400 degrees Fahrenheit and prepare a large baking sheet by lightly greasing or lining with parchment.
In a large bowl, whisk together flour, sugar, baking powder, orange zest, and salt. Cut in the butter with a pastry blender, fork, or your hands until the largest pieces are the size of peas. Stir in the orange juice and sour cream with a fork or hands just until the dough comes together. Don’t overmix.
On a lightly floured surface, gently press the dough into a rectangle about 3/4 inch thick. Use a circular 3-4 inch cutter to cut out scones. Bring together the scraps to make one or two more scones. Transfer to prepared baking sheet 1-2 inches apart.
In a small bowl, whisk together the egg and milk. Brush the mixture over the scones.
Bake until the top of the scones are golden, about 12 minutes. Let cool to room temperature.
In a small bowl, whisk together powdered sugar and orange juice. Slowly add more juice if the glaze is too thick. Drizzle over cooled scones.