When I was in the fifth grade, my family had just moved to a new city, & while we searched for the right school to go to, my mom ended up homeschooling me for half a year. During that short stint, we would spend time at Barnes & Noble (I guess that was English class??), & that is where I fell in love with scones. They always had blueberry scones, & they would microwave them & give you a pat of butter. Then in the eleventh grade, I got to go on a school trip to London, & it was there that I tasted a homemade scone with clotted cream (clotted may sound unappetizing, but it’s just heavy cream that’s been carefully heated & then cooled). I believe it was that year it was confirmed I had been born on the wrong continent. And now in the summertime, we walk to the farmers market every Saturday morning, & everybody gets a scone for breakfast.
I’m surprised we haven’t attempted making scones on our own before now. I think I assumed they were complicated. And maybe some recipes are– but not this one! It’s really the perfect recipe to pick when you have little helpers because there is so much stirring.
I have the feeling we will be enjoying scones a lot more often now!
ORANGE SCONES By Joanna Gaines via Magnolia Table
2 C all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C sour cream
1/2 C sugar (I substituted 1/4 C maple sugar)
1 tsp grated orange zest
12 T (1 1/2 sticks) salted butter, cut into 1-inch cubes, frozen
MAPLE ORANGE GLAZE
1 3/4 C powdered sugar
1 tsp grated orange zest
3 T fresh orange juice
1 tsp pure vanilla extract
1/2 tsp pure maple syrup
1 Pre-heat your oven to 400 degrees. Line your baking sheet with parchment paper. (Lightly grease if you don’t have parchment paper.)
2 In a large bowl, whisk flour, baking powder, baking soda, & salt.
3 In a small bowl, whisk egg. Add sour cream.
4 In a second small bowl, mix sugar & orange zest. Use the back of a small spoon to mash the zest into the sugar.
5 Stir the sugar mixture into the flour mixture. Add the frozen butter & mix with hands/pastry blender. Mix until consistency is pebble-like. Stir in sour cream mixture.
6 Divide your dough in half. Place one half on a lightly floured surface, & form it into a round. (She recommends a 6 inch round that is around 1 inch thick. I missed this memo during the cooking show, & mine were much thicker. My scones were bigger than hers (I made 8 instead of 12), but I just baked them for a handful of extra minutes, & they turned out fine!)
7 Cut your round into 6 wedges & place on your baking sheet, 1 inch apart. Repeat with second half of dough.
8 Bake 13-15 minutes. Let cool for 5 or so minutes.
9 In a medium bowl, combine all glaze ingredients to form glaze.
10 Spoon glaze over scones, & serve scones warm or at room temperature. (I had a lot of glaze leftover so I have it stored in a small mason jar in the fridge. I’m sure we’ll find something else to spoon it over in the near future!)
We’ll see you at our cooking show on Fridays at 2:30 only on Instagram!