Ingredients:

  • 2 cups All-Purpose Flour (240g)
  • 1/4 cup Granulated Sugar (50g)
  • 1 Tbsp Baking Powder (12g)
  • 1/2 tsp Salt (3g)
  • 6 Tbsp very cold Unsalted Butter, cubed (85g)
  • 5 Tbsp Fresh Orange Zest (from 2 oranges)
  • 3/4 cup very cold Heavy Cream (180ml)
  • 2 Tbsp Fresh Orange Juice
  • 1/2 tsp Orange Extract (optional)
  • 1 cup Powdered (Icing) Sugar (120g)
  • 2-3 Tbsp Fresh Orange Juice (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut the cold, cubed butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in the orange zest.
  4. In a separate small bowl, whisk together the cold heavy cream, 2 tablespoons of orange juice, and orange extract (if using).
  5. Pour the wet mixture into the dry ingredients. Use a fork or spatula to gently mix just until a shaggy dough forms. Do not overmix.
  6. Turn the dough onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Use a 2.5-inch round cutter to punch out the scones (twist the cutter slightly, do not push straight down). Place scones on the prepared baking sheet.
  7. Gather scraps, pat lightly, and cut remaining scones. Chill the cut scones on the baking sheet for 30 minutes.
  8. Bake for 14–18 minutes, or until nicely risen and golden brown on top.
  9. Transfer scones to a wire rack to cool for at least 15 minutes before glazing.
  10. Make the glaze by whisking powdered sugar with 2-3 tablespoons of fresh orange juice slowly until a thick, pourable consistency is achieved.
  11. Drizzle or dip the tops of the cooled scones generously with the glaze. Let the glaze set slightly before serving warm.