Orange Scones

Ingredients

• 2 cups all-purpose flour
• 0.33 cup granulated sugar
• 2.5 tsp baking powder
• 0.5 tsp fine salt
• 1 tbsp orange – finely grated zest
• 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes
• 1 large egg – beaten
• 0.5 cup heavy cream – cold
• 2 tbsp orange – freshly squeezed juice
• 1 tsp vanilla extract
• 1 tbsp heavy cream – for brushing
• 1 cup confectioners' sugar
• 3 tbsp orange – freshly squeezed juice (for glaze)
• 0.5 tsp orange – finely grated zest (for glaze)
• 0.125 tsp fine salt – for glaze

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and the orange zest until evenly combined.
3. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-sized bits of butter with some smaller crumbs. Keep the bowl chilled if your kitchen is warm.
4. In a separate bowl, whisk the beaten egg, 0.5 cup cold heavy cream, 2 tbsp fresh orange juice, and vanilla extract. Pour into the dry ingredients and gently fold with a spatula until a shaggy dough forms with no dry pockets; do not overmix.
5. Turn the dough onto a lightly floured surface and bring it together with a few gentle presses. Pat into a 7.5–8-inch round about 1 inch thick. Transfer to the prepared sheet and refrigerate or freeze until firm, 15 minutes.
6. Using a sharp knife, cut the disk into 8 wedges and space them 2 inches apart on the sheet. Brush tops lightly with 1 tbsp heavy cream.
7. Bake until risen and golden at the edges, 15–18 minutes; the centers should feel set and a tester should come out with just a few moist crumbs. Cool on the sheet 10 minutes.
8. For the glaze, whisk confectioners' sugar, 3 tbsp fresh orange juice, 0.5 tsp orange zest, and 0.125 tsp fine salt until smooth and thick but pourable.
9. Drizzle or spoon glaze over the warm scones. Let the glaze set 5–10 minutes before serving.