Glazed Orange Scones Recipe 465

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
• 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.
• 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.
• Bake in the preheated oven until golden brown, about 10 minutes.
• 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.
• Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, granulated sugar, ginger, baking powder, orange peel and salt until blended. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in 3/4 cup whipping cream and the orange juice until soft dough forms.
• On lightly floured surface, pat dough into 7-inch circle. Cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush dough with 2 tablespoons whipping cream.
• Bake 15 to 18 minutes or until golden brown. In small bowl, mix powdered sugar and enough milk until thin enough to drizzle. Drizzle over scones. Serve warm.

Steps:

• Preheat oven to 400 degrees F / 200 degrees Celsius.
• Sift the flour, baking powder, sugar and salt into a large bowl. Add the butter , and using a pastry tool or your hands, mix until the mixture is crumbly and there are still pea-sized lumps of butter visible. Stir in the zest of one of the oranges. Mix together the sour cream and a 1/2 a cup of the orange juice in a measuring cup. Pour all at once into the dry ingredients, and stir gently just until blended. Do not over-do the blending!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place on greased baking sheet, and flatten lightly. Whisk together the egg and the milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 mintues.
• Bake for around 12 minutes in the preheated oven, until the tops are JUST golden brown. Transfer to rack to cool.
• Once cool, you can leave them be, or glaze them if wanted.
• To make the glaze, combine the rest of the orange juice, the rest of the zest, and the 1/2 orange cut into very small chunks. Simmer the mixture lightly for about 10 minutes, then take it off the heat and let cool. Once cool, add the confectioner's sugar until it reachs a good glazing consistency, and stir until smooth.
• If any are left over, store in a tightly sealed container at room temperature.