American Kitchen Classic Orange Scones
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 2⁄3 cups all-purpose flour
- 1 1⁄3 cups cake flour
- 1⁄4 cup sugar
- 3 3⁄4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup cold butter, cut into cubes
- 2 tablespoons cold butter, cut into cubes
- 1⁄4 1/4 cup sultanas or 1/4 cup raisins
- 2 tablespoons orange zest
- 1 egg
- 1⁄4 cup half-and-half
- 3 tablespoons half-and-half
- 3⁄4 teaspoon orange juice
- 1⁄4 cup heavy cream
- 1⁄4 cup turbinado sugar
-
Orange frosting
- 1 cup powdered sugar
- 2 tablespoons butter
- 1 tablespoon orange juice
- 4 tablespoons milk
directions
- Into a stand mixer fitted with a paddle attachment, combine the flours, sugar, baking powder and salt.
- Over low speed, add the butter cubes and mix just until the mixture resembles a coarse meal, about 3 minutes.
- Add the currants and orange zest, and mix just to combine.
- In a medium bowl, whisk together the egg, half-and-half and orange juice. With the mixer running, slowly add the liquid ingredients until incorporated, careful not to over mix.
- Remove the dough from the bowl and place on a lightly floured surface. Press the mixture together to form a cohesive mass. Roll or press to a thickness of 1 inch and cut into desired shapes (scraps may be re-rolled one time and cut again).
- Place the scones on a parchment-lined baking sheet about 1 1/2 inches apart, and cover and chill overnight (or freeze for 1 hour). Shortly before baking, heat the oven to 375 degrees.
- Brush the scones with the heavy cream and sprinkle over the turbinado sugar. Bake the scones until risen, the bottoms are browned and the tops are golden-brown in spots, 25 to 35 minutes, depending on the oven. Rotate the scones halfway through baking to ensure even coloring.
- Remove the scones and cool on a wire rack.
- Once cool, make the orange frosting. In the bowl of a stand mixer or in a large bowl, combine the powdered sugar and butter. Mix using the paddle attachment (or a hand mixer) until the butter is softened and incorporated.
- With the mixer running, slowly add the orange juice. Add the milk, 1 tablespoon at a time, until the frosting is just pourable.
- Brush or drizzle the frosting over the scones. Serve immediately.
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