Orange Scones (Magnolia Table)

Updated at: Sun, 15 Oct 2023 16:44:30 GMT

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

3. In a small bowl, lightly whisk the egg. Whisk in the sour cream. Set aside.

Step 4

4. In another small bowl, place the sugar and orange zest. Using the back of a spoon, work the zest into the sugar until well combined. Stir the sugar mixture into the flour mixture. Add the frozen butter and, using your fingers or a pastry blender, blend until the mixture is pebble-like. Stir in the egg/sour cream mixture until the dough forms a ball (use your hands if it’s easier). Divide the dough in half.

Step 5

5. Place one dough portion on a lightly floured surface and press it into a 6-inch round. (It should be about ¾ to 1 inch thick.) Cut the round into 6 wedges. Arrange the wedges 1 inch apart on the prepared baking sheet. Repeat with the second dough portion.

Step 6

6. Bake until golden, 13 to 15 minutes. Cool on the baking sheet for 5 minutes, then transfer the scones to a wire rack set on a baking sheet.

Step 7

7. Meanwhile, make the maple-orange glaze: In a medium bowl, stir together the powdered sugar and orange zest. Stir in the melted butter, orange juice, vanilla, and maple syrup, mixing until smooth.

Step 8

8. Spoon the glaze over the scones. Serve the scones warm or at room temperature. Once glazed, the scones are best eaten the same day. Store unglazed leftovers in an airtight container at room temperature for up to 3 days.

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