Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Ingredients
- cooking spray:
- ⅓ cups all-purpose flour: 1 piece
- white sugar: 2 Tbsp (divided)
- baking soda: 0.5 tsp
- baking powder: 0.25 tsp
- salt: 0.25 tsp
- stick cold unsalted butter: 0.5 piece (cubed)
- ½ tablespoons orange zest: 2 piece
- orange juice: 6 Tbsp
- medium egg: 1 piece
- ½ tablespoons white vinegar: 1 piece
- milk: 1 Tbsp (or as needed)
- confectioners' sugar: 0.5 cup
- confectioners' sugar: 2 Tbsp
- orange juice: 4 tsp
- orange zest: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
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Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
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Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
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Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
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Bake in the preheated oven until golden brown, about 10 minutes.
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Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
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Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.
