AuthorKristin and Alex- Two Peas in a PodCategoryBaked GoodiesDifficultyBeginnerSpring has officially arrived in the desert of AZ and with it comes the bountiful harvest of citrus. Oranges, lemons, and grapefruit galore are everywhere on fruit trees and in the grocery stores. This scone recipe uses seasonal ingredients such as fresh oranges. I paired it with thyme and dried cherries to help bring out a savory and tart flavor to melt in your mouth. If the dried cherries are out of your budget, feel free to use dried cranberries as a more affordable option. Scones are probably one of my favorite baked goodie. You can add whatever your heart desires to the flour mixture and 9/10 it comes out delicious. They’re crispy on the outside and buttery on the inside. What’s not to love? These scones are tasty by themselves but they pair nicely with a hot breakfast such as bacon and eggs for additional protein. So give them a go and let me know what you think in the comments below!
Preheat the oven to 425 degrees. Lightly grease a baking sheet.
In a large bowl, whisk the flour, salt, baking powder and sugar. Add the butter to the flour mixture and work it into the mixture until it’s crumbly.
Add in the dried cherries and mix it around until it’s evenly distributed. Then, repeat with the thyme and orange zest until it’s evenly dispersed.
Slowly add in the orange juice and stir to combine. Combine the dough together and if it’s still crumbly add in more orange juice as needed, one tablespoon at a time.
Add the ball of dough to a floured work surface and pat the dough down to a 7-8” disk about 3/4-1” thick. Use a chef’s knife and cut the disk into 8 individual wedges. Place each wedge on the baking sheet and make sure they’re evenly spaced apart.
Brush the scones with the egg white wash in order to help with browning.
Bake the scones for 21-24 minutes or until golden brown. Remove the scones from the oven and let them cool for 5 minutes before you add the glaze.
To make the orange glaze: in a small bowl, add the powdered sugar and orange juice. Mix to combine. Top the freshly baked scones with the orange glaze. Serve warm and enjoy.
Refrigerate the leftovers in sealed container and eat within 2-3 days.
8 servings
1 Scone
- Amount per serving
- Calories297
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 16mg6%
- Sodium 335mg15%
- Total Carbohydrate 57g21%
- Dietary Fiber 1g4%
- Total Sugars 28g
- Protein 4g
- Potassium 183mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 425 degrees. Lightly grease a baking sheet.
In a large bowl, whisk the flour, salt, baking powder and sugar. Add the butter to the flour mixture and work it into the mixture until it’s crumbly.
Add in the dried cherries and mix it around until it’s evenly distributed. Then, repeat with the thyme and orange zest until it’s evenly dispersed.
Slowly add in the orange juice and stir to combine. Combine the dough together and if it’s still crumbly add in more orange juice as needed, one tablespoon at a time.
Add the ball of dough to a floured work surface and pat the dough down to a 7-8” disk about 3/4-1” thick. Use a chef’s knife and cut the disk into 8 individual wedges. Place each wedge on the baking sheet and make sure they’re evenly spaced apart.
Brush the scones with the egg white wash in order to help with browning.
Bake the scones for 21-24 minutes or until golden brown. Remove the scones from the oven and let them cool for 5 minutes before you add the glaze.
To make the orange glaze: in a small bowl, add the powdered sugar and orange juice. Mix to combine. Top the freshly baked scones with the orange glaze. Serve warm and enjoy.
Refrigerate the leftovers in sealed container and eat within 2-3 days.