Glazed Orange Scones Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
• Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
• To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

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.