4.27.2012

orange creamsicle scones

jason and i spent a week in florida back in february. back when the winter is normally super cold and super snowy and we're dying for a break. back when you could have mistaken me as simply putting on a few pounds instead of obviously pregnant. on the second day we were there, we went to a small orange farm and picked oranges. every day for the next week, we ate oranges for breakfast and before we went to bed. we had so many left, i took a half dozen home in my carry on. they were still delicious, sweet, and juicy enough for the juice to run down my arms and drip off my elbows when i ate them once i was home in new york. 


the weekend we got home i was craving scones - lightly sweetened, moist, and fluffy - for breakfast. so i decided to pair one of my florida oranges with one of my other favorites, vanilla, into a perfectly sweet tart scone. i adapted the basic scone recipe i always use and they turn out light and moist every time. i can't stand a dry, dense scone (like you sometimes get at the big name coffeehouses and bakeries) and this base has never disappointed me. 

orange creamsicle scones
30 minutes, makes 8 scones

for the scones:
1 3/4 cups flour
2 tablespoons sugar
1 tablespoon + 1 teaspoon + 1/2 teaspoon baking powder
pinch of salt
zest of half an orange
1/2 cup unsalted butter, cold
1/2 cup milk
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract

for the glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed orange juice
  1. preheat your oven to 375F. line a baking sheet with parchment paper and set aside.
  2. whisk the flour, sugar, baking powder, salt, and orange zest together.
  3. using your hands or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. add the milk, orange juice, and vanilla extract and mix just until combined.
  5. turn the dough out onto the baking sheet and use your hands to form it into a rough circle or square. cut into about 8 equal pieces.
  6. bake for about 15 minutes. transfer to a cooling rack and cool completely before glazing.
  7. to make the glaze, whisk the sugar, vanilla, and orange juice until smooth.
  8. once the scones are cool, drizzle with the glaze. eat immediately or let the glaze set at least one hour. scones are best eaten the day they are made. if storing, avoid air tight containers as the glaze will soften and get soggy.
2013.06.03 this is searching for dessert's pick for the secret recipe club! 
2013.09.09 this is jessie weaver's pick for the secret recipe club!

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