Petite Orange-Vanilla Scones
Ingredients
- 1 3/4 c. all-purpose flour, plus more for dusting
- 1/4 c. granulated sugar
- 2 tsp. baking powder
- 1/4 tsp. kosher salt
- 4 tbsp. cold salted butter, cut into pieces
- 1/2 c. heavy cream
- 1/2 tsp. vanilla extract
- 1 large egg
- Grated zest of 1 orange
- 1 c. powdered sugar
- 1/4 tsp. vanilla extract
- Grated zest of 1 orange, plus the juice of 1/2 orange
Instructions
- For the scones: Preheat the oven to 400 ̊. Line a rimmed baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter or 2 butter knives until the mixture resembles coarse crumbs.
- Whisk the heavy cream, vanilla, egg and orange zest in a medium bowl. Pour the cream mixture into the flour mixture and stir gently with a fork until the dough just comes together. Turn out the dough onto a lightly floured surface and press it together until it forms a rough rectangle. Use a rolling pin to roll out the dough into a 6-by-8-inch rectangle, about 1/2 inch thick. Cut the rectangle in half lengthwise, then quarter crosswise to make 8 pieces. Cut each piece in half diagonally to make 16 triangles. Arrange on the prepared baking sheet.
- Bake the scones until lightly browned on the bottom, about 15 minutes. Allow to cool for 15 minutes on the baking sheet, then remove to a rack to cool completely.
- For the glaze: Whisk the powdered sugar, vanilla and orange zest and juice in a medium bowl until smooth. One at a time, carefully dunk the top of each scone in the glaze to coat, then return to the rack and let the glaze set.
