Orange Creamsicle Scones
Summer time treats from childhood include root beer popsicles and orange creamsicle cups that you'd eat with a tiny wooden spoon! A lazy weekend morning calls for a bit of baking at my house, and with Summer vibes in the air, I got inspire to make scones with a seasonal twist.
It's the slices of oranges added part way through the baking process, and the finishing glaze that really make this scone a win. Build a batch for Sunday brunch, and enjoy.
- 1/3 cup Granulated Sugar
- Lemon Zest, from one large lemon
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 8 tablespoons Butter,either cold or frozen for grating
- 1 Egg
- 1/2 cup 2% or whole milk
- juice from lemon
- 1 large navel orange, sliced into thin rings then halved
- 1/2 cup Powdered Sugar
- 2 tablespoons orange Juice, freshly squeezed
- 2 tablespoons Butter, melted
- 1 teaspoon Pure vanilla extract
- Preheat oven to 400°F.
- In a medium bowl, combine sugar, lemon zest, flour, baking powder, baking soda, and salt.
- Add 8 tbsp of cold butter cut into pieces, cut into flour mixture with a pastry knife until well formed small pieces come together. If you do not have a pastry knife, freeze the butter and grate it into the mixture using the largest holes on a box grater.
- In a small bowl combine egg, milk and lemon juice. Pour into flour mixture. Mix well, scraping down the sides of the bowl. Once the mixture forms, use your hands to shape it into a large ball.
- On a floured surface, shape into a circle approximately 3/4 inch thick, and cut into 4 or 8 equal pieces on a lined baking sheet. 4 pieces makes jumbo scones!
- Bake for 30 minutes
- While scones are baking, slice a large navel orange into very thin rings, then cut the rings in half. Remove scones from oven and arrange ring pieces on each section of scone.
- Bake for an additional 10 - 15 minutes, remove from oven and cool fully on wire rack.
- In a small bowl, combine all of the glaze ingredients and whisk until smooth.
- Drizzle glaze over cooled scones and allow glaze to harden.