Sometimes when I am having a bad day some simple baking can help get me in a better headspace. I like to use what I have laying around the house and I have a few oranges that need to use up so I figured, why not make some scones! The key to making scones is to knead as less as possible, you’re going to think that the scones aren’t going to come together, but trust me, they will! I got some inspo from Sally’s Baking Addiction, especially grating the frozen butter!
- 2 Cups All Purpose Flour
- 1/2 Cup Granulated Sugar
- 2 1/2 TSP Baking Powder
- 1/2 TSP Salt
- 2 1/2 TSP Orange Zest
- 2 TSP Fresh Orange Juice
- 1/2 Cup Unsalted Butter, frozen & grated
- 1/2 Cup Heavy Cream
- 1 Large Egg
- 1 TSP Vanilla Extract
- 1 Cup Fresh Raspberries [can do frozen]
- 1 Cup Powdered Sugar
- 3 TBSP Fresh Orange Juice
Let’s Get Baking
Combine the flour + sugar + baking powder + salt + orange zest in a large bowl. Add in the grated butter and combine until the mixture comes together, looking like small crumbs. Place it back in the fridge.
In another bowl whisk together heavy cream + egg + vanilla + orange juice. Grab the flour mixture and drizzle the liquid over. Add in the raspberries and mix together until there is no dry flour.
Pour onto the counter and with floured hands, work the dough into a ball, and be very gentle. Press into an 8-in disc and cut into 8 wedges. Brush with extra heavy cream. Place back into the fridge for 15 min.
Preheat the oven to 400F.
Bake for 22-25 minutes or until golden brown. Remove from the oven and allow to cool.
Combine the ingredients for the glaze and drizzle over the scones.
Made with Love,