Orange Cardamom Scones
Flaky, buttery homemade scones with fresh orange zest, a hint of cardamom, and a sweet orange glaze. These American-style scones come together quickly and are perfect with a cup of tea or coffee.
Equipment
Ingredients
Scones
- 100 g granulated white sugar
- Zest of 1 orange
- 250 g all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cardamom
- ½ teaspoon salt
- 113 g unsalted butter cold, cut into small cubes
- 120 g buttermilk plus more for brushing
- 1 teaspoon vanilla extract
- 1 large egg
Orange Glaze
- 120 g powdered sugar
- 1-2 tablespoons fresh orange juice.
Instructions
- Add the orange zest and granulated sugar to a large mixing bowl. Use your fingers to rub the zest into the sugar until the sugar is fragrant and slightly damp. This releases the orange oils and distributes the flavor throughout the dough. 100 g granulated white sugar, Zest of 1 orange
- Add the flour, baking powder, cardamom, and salt to the bowl. Whisk to combine. 250 g all-purpose flour, 2 teaspoons baking powder, 3/4 teaspoon ground cardamom, ½ teaspoon salt
- Chop the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter to cut the butter into pea-sized crumbs. The pieces should stay cold and not melt into the flour. 113 g unsalted butter
- In a small bowl, whisk the buttermilk, vanilla, and egg with a fork. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir with a fork until just combined. The dough will be slightly sticky and a little crumbly. It should hold together when pressed. If it's too dry, add a small splash more buttermilk. Do not overwork the dough. 120 g buttermilk , 1 teaspoon vanilla extract, 1 large egg
- Tip the dough onto a lightly floured surface. Fold it over once or twice to bring it together, then gently press it into a ball and flatten into an 8-inch/20 cm disc. Cut the dough into 8 equal pieces.
- Place the scones on a plate and refrigerate for 10 to 15 minutes while you preheat the oven to 400°F/200°C (standard oven). Line a baking tray with parchment paper.
- Place the chilled scones on the lined baking tray, spaced apart. Brush the tops with a little buttermilk and sprinkle with granulated sugar if desired.
- Bake for 18 to 20 minutes, until puffed and golden brown. Remove from the oven and let cool for 10 minutes before glazing.
- For the orange glaze, whisk together the powdered sugar and orange juice in a small bowl. If the glaze is too thin, add a bit more powdered sugar. If too thick, add a splash more orange juice or a little milk or water. Drizzle the glaze over the scones. 120 g powdered sugar, 1-2 tablespoons fresh orange juice.
Notes
- Buttermilk substitute: If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 120 g of whole milk. Stir and let it sit for 5 minutes before using.
- Storage: Store cooled scones in an airtight container at room temperature for up to 3 days. They're best on the day they're made. Reheat in a 300°F/150°C oven for 5 minutes.
- Freezing: Shaped unbaked scones can be frozen on a tray, then transferred to a freezer bag for up to 2 months. Bake from frozen, adding 3 to 5 extra minutes. Baked scones can also be frozen and thawed at room temperature.
- Don't overwork the dough. Stir just until the dough holds together. The folds will bring it the rest of the way.
- Use the metric/cups toggle above. Cup sizes are US cups (smaller than metric cups). For best results, weigh your ingredients.
Nutrition
Serving: 1sconeCalories: 391kcalCarbohydrates: 54gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 71mgSodium: 403mgFiber: 1gSugar: 29g
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