Scented with vanilla and orange, these glazed orange scones are like a creamsicle in the very best way. They are perfect for breakfast, elevensies, snacks, or dessert!
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl or the bowl of a food processor fitted with a metal blade, combine the flour, ⅓ cup sugar, baking powder, baking soda, salt, and orange zest. (Save the orange juice to make the glaze.) Mix well.
3 cup unbleached, all-purpose flour, ⅓ cup granulated sugar, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 orange
Add the butter cubes and cut them in with a pastry blender, or if using the food processor, pulse until coarse crumbs are formed. If using the food processor, transfer the mixture to a large bowl.
¾ cup butter
In another bowl, whisk together the milk, yogurt, and vanilla extract until smooth. Add this to the dry mixture, folding until a shaggy dough is formed.
¾ cup milk, ½ cup plain yogurt, 1 teaspoon vanilla extract
Turn the dough ball out onto a lightly floured surface. I simply do this on the prepared baking sheet. Knead just until the dough holds together. Pat the dough into a large circle and cut into wedges.
Lay the wedges out on the prepared baking sheet and bake in the oven until golden, 12 to 15 minutes. Cool on a rack.
Prepare the glaze by combining the powdered sugar with enough orange juice to make a thin glaze. Drizzle this over the warm scones.
¾ cup powdered sugar, 1 orange
Notes
To freeze: Freeze unbaked scones on parchment covered tray until firm and then place them in a ziptop freezer bag in the freezer. Bake from frozen, adding five minutes to baking time.Completely cooled scones can also be frozen in a ziptop freezer bag. Thaw these, wrapped, on the counter, before serving.Nutritional values are approximate and based on 1 scone out of a batch of 8.Variations:
For cranberry orange scones, add ¾ cup dried cranberries or ½ cup coarsely chopped fresh cranberries to the batter prior to baking.
For orange chocolate chip scones, stir in ½ cup mini chocolate chips.
For orange cream scones, use heavy cream for the milk and yogurt.
For orange cinnamon scones, stir in ½ teaspoon ground cinnamon.
For orange pecan scones, stir in ½ cup chopped and toasted pecans.
For a Panera orange scones, add 1 teaspoon of Grand Marnier extract to the scone batter. For extra orange flavor, add ½ teaspoon orange extract as well.