Description
A simple recipe for fluffy, bakery-quality orange scones with a vibrant cardamom glaze. This easy-to-follow method ensures tender results, perfect for a special breakfast or brunch.
Ingredients
- 300g (2.5 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 12g (1 tablespoon) baking powder
- 3g (1/2 teaspoon) fine sea salt
- 115g (1/2 cup) unsalted butter, very cold and cubed
- 1 large egg, lightly beaten
- 120ml (1/2 cup) whole milk
- 5ml (1 teaspoon) orange blossom water
- Zest of 1 large orange (approx. 2 teaspoons)
- 200g (1.5 cups) powdered sugar
- 45ml (3 tablespoons) fresh orange juice
- 2g (1/2 teaspoon) ground cardamom
- 1ml (1/4 teaspoon) alcohol-free vanilla extract
- Finely grated zest of 1/2 orange (for garnish)
Instructions
- Prep Oven and Pan: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in Cold Butter: Add the cold butter cubes to the dry ingredients. Use your fingertips or a pastry blender to quickly work the butter into the flour mixture until it resembles coarse crumbs, ensuring some pea-sized pieces remain.
- Mix Wet Ingredients: In a separate small bowl, lightly whisk together the beaten large egg, whole milk, and orange blossom water.
- Combine and Form Dough: Pour the wet ingredients into the dry ingredients. Add the orange zest. Gently mix with a fork or hands until a shaggy dough forms and a few flour patches remain. Do not overmix.
- Shape and Cut Scones: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick round. Use a 2.5-inch round cutter to cut out scones and place them on the prepared baking sheet.
- Bake the Scones: Bake for 15-18 minutes in the preheated oven, or until the tops are golden brown. Let the scones cool for 10-15 minutes on the baking sheet.
- Prepare Glaze: While the scones cool, whisk together the powdered sugar, fresh orange juice, ground cardamom, and vanilla extract until smooth.
- Glaze and Garnish: Drizzle the glaze generously over each cooled scone. Allow the glaze to set for a few minutes before garnishing with the remaining orange zest.
Notes
Keep the butter very cold and avoid overmixing the dough for a flaky, tender texture. To make ahead, cut raw scones, freeze them on a baking sheet, and transfer to a freezer bag. Bake frozen scones directly from the freezer, adding 5 minutes to the total baking time. Store baked, unglazed scones in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 scone
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg