I told you I wanted scones. So I made more orange scones today.
These comes from Joanna on her blog Everyday Made Fresh. God bless her for making something homemade for her family every day. Seriously, I just can’t get my shit together for that kinda fabulousness. Or my family together, for that matter.
She has this recipe for Sweet & Tangy Orange Scones. Joanna, you had me at the bloody title.
I can find the time to make these scones, and then turn around and have them gone because my family will wolf them down before I can get one.
I agree with Joanna on the notion that scones never make enough, but then, they aren’t really something, in my humblest of un-Martha opinions, that save too well. Especially if they have a gooey glaze on them. But like she said, they don’t hang around long enough to really matter…
Make scones to eat. Devour scones. Make more scones to eat. Life of a scone maker.
Get mixed together. Get a light pat down. Get snarfed down. Life of a scone.
This is another very simple scone recipe – seriously what scone recipe isn’t simple? – That’s the friggin’ beauty of scones. Mix dry ingredients, cut in cold butter, mix in egg & sour cream mixture. Make into 8″ round disk. Cut. Bake.
Here’s Joanna’s Recipe: Sweet & Tangy Orange Scones
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1/2 cup butter cut into cubes and placed in the freezer for 10 minutes
- 1/2 cup sour cream
- 1 egg
- zest from one large orange**
- 1 cup powdered sugar
- 3 tablespoons butter melted
- 3 tablespoons orange juice from the orange you zested, or from the jug in the fridge
- Preheat oven to 400 degrees, and line a baking sheet with parchment paper. Set aside.
- In a large bowl mix together the sugar, flour, salt, baking powder, baking soda, and orange zest.
- Using a pastry cutter, combine the frozen butter cubes with the flour mixture. You should get a wet sandy texture. Set aside.
- In a small bowl whisk together the egg and sour cream.
- Pour the egg and sour cream into the flour mix.
- Mix together until a dough comes together. Don’t over mix.
- Drop the dough onto the parchment lined baking sheet.
- Press and flatten the dough into a large 8 inch round disc.
- Slice into 8 triangles.
- Bake for 12 to 15 minutes.
- Remove from the oven and allow to cool for 5 minutes.
- Slice into the same markings you sliced earlier, and place on a cooling rack to cool completely.
- Cool completely before icing.
- To make the icing, mix together all the ingredients. Using a spoon drizzle over the scones. Icing will harden. You can also dip the tops of the scones into the icing instead of drizzling it.
**If you do not have one large orange, two medium sized oranges will work for zesting. I really don’t think you can over zest with this recipe!
Store at room temperature in an air tight container for up to a week.
Look at the resounding height on the dough! These are going to bake up with an insane high rise!
Well, a bit more like high tower toppling! These look like Slinkys bent over! Or Pac Man barfing scones if I popped some candy eyes on them…All depends on your state of mind at the moment.
My Thoughts After Baking:
- Joanna told me to cut them in triangles. I wasn’t feeling so geometrically pointy, but more roundish today, so I used my biscuit cutter. Maybe I shouldn’t have been so goddamned obtuse. I have a fantastic ceramic triangular scone baker that never fails me. I should have used that. Shoulda, coulda, woulda.
- Obtuse is maybe a really good word for me today. In my multiple scone bakings, I started reading one recipe’s directions in place of the other. These scones only need cook 12-15 minutes, and in my oven, that should only be 12-13. The bottoms were over-browned, like in the Orange Cranberry Scones. This was my own bloody fault.
- This is one of the few scone recipes that I’ve made that calls for eggs, and when that egg is mixed with the sour cream, a bit o’ lucky love and magic happens. These scones become moist [why do people have issue with that word? Get your goddamned thoughts out of the gutter.] and tender, and a wee bit more dense. But that sour cream gives them the dee-vine tang in the title, and it’s just pure happiness.
- These scones are stupidly amazing right out of the oven with some butter… trust me, when I went to remove my slinky toppling towers, some of the tops popped off, and butter went right on them, and in my mouth they went. Slinky, toppling, whatever. Wasn’t gonna stop me from eating these.
- Despite their stunning taste right out of the gate, the orange glaze made with fresh squeezed OJ takes these puppies into the next realm of wanting to snarf the whole bunch in one sitting. Just go balls to the wall and make the glaze. You deserve it.
- Truthfully, I would use this scone recipe and add cranberries before I made the Orange Cranberry Scones again. Those were good, quite good. These tangy orange scones are fucking sublime. And then I’d dump the glaze on the orange cranberry scones. Balls to the wall, baby.
- It’s the sour cream. It’s a good thing, as Martha would say. And then there’s me.
- I ain’t no Martha. I swear like a pirate on a six month haul without fucking rum.
- Maybe I’m this Martha: